Not only is this appetizer beautiful but it’s incredibly simple. It takes about 5 minutes to make but needs to marinate for at least 24 hours for best flavor. I didn’t have coriander seeds so I substituted whole peppercorns. Sometimes I add a splash of red wine vinegar to the marinade to add a little acidity. I like to warm the olive mixture for about 30 seconds in the microwave before serving to really bring out all the flavors. Serve with baguette slices to sop up the delicious marinade.
– recipe courtesy Emeril Lagasse – www.foodnetwork.com
Don’t discard the remaining olive oil after the olives are gone — it is delicious served as a dipping oil for crusty French bread or drizzled over pasta or grilled vegetables.
1 pound assorted olives, such as Kalamata, Cerignola, Greek, Gaeta or Nicoise
2 cups olive oil
1 onion, julienned
4 cloves garlic, thinly sliced
4 bay leaves, torn into pieces
1 branch fennel or 1 teaspoon fennel seeds
2 sprigs fresh thyme
1 sprig fresh rosemary
3-inch piece orange peel, julienned
12 coriander seeds
1/4 teaspoon crushed red pepper (or more, to taste)
In a large bowl combine all ingredients and stir well to combine. Marinate at room temperature at least 24 hours before serving (cover and refrigerate if longer). Transfer to glass jars with lids and refrigerate for up to 2 weeks. (Allow to return to room temperature before serving.) Makes approximately 1 quart.