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Lemon-Fennel Olives
by cookbook author Barbara Scott-Goodman
This preparation is a great way to
enhance any type of olive. Choose from a variety of
types of olives, such as Gaeta, Kalamata, Ligurian,
Niçoise, Nyons or Picholine. The olives are layered
with fennel and lemon slices, and fruity olive oil is
poured over them. They're just the thing for a special
party, and can be made up to a month ahead of time.
Yield: two 1-pint jars
- 1/2 pounds olives, drained and
rinsed
- 1 lemon, thinly sliced
- 1/2 bulb fennel, trimmed and thinly
sliced lengthwise
- 4 cloves garlic, thinly sliced
- 1 Tablespoon black peppercorns
- Tablespoon fennel seeds
- Extra-virgin olive oil, to cover
Put a layer of olives in the bottom
of a 1-pint glass jar. Add several slices of the lemon,
fennel and garlic, and sprinkle with some of the peppercorns
and fennel seeds. Continue layering until the jar is full.
Cover the olives with olive oil and seal the jar tightly.
Repeat this process with the second 1-pint jar.
Refrigerate the olives for 24 hours
before serving. They may be stored in the refrigerator
for up to 1 month. Bring to room temperature before
serving.
About Olives
There are dozens of varieties of
olives which differ in size, color and flavor. Use any
combination of them when making Lemon-Fennel Olives.
Here are some suggestions:
- Gaeta (Italian): Black or
brown, small, and wrinkled.
- Kalamata (Greek): Purple-black,
almond shaped, and shiny. They are available in a
variety of sizes.
- Ligurian (Italian): Black
or brown. The black ones are very flavorful.
- Niçoise (French):
Very small and dark brown or black, with a large pit.
- Nyons (French): Small and
well known for their reddish-brown color.
- Picholine (French): Small
and medium green in color.
Garrett Oliver’s Beer Match:
Belgian or German Wheat Beer (Schneider Weisse, Paulaner
Hefeweizen, Ayinger Brau-Weisse, Blanche de Chambly) |
