"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Sweet and Spicy Olives Recipe

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This recipe for Sweet and Spicy Olives, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, November 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 ounces imported black olives (such as Kalamata)
6 ounces imported green olives (such as Greek)
1 1/2 cups olive oil
Four 1 x 2-inch orange peel strips
Four 1 x 2-inch lemon peel strips
1 tablespoon fennel seeds, lightly crushed in mortar with pestle
1 teaspoon dried crushed red pepper
Sliced French [or Italian] bread and breadsticks

Directions:
Directions:
Rinse olives; pat dry. Place 1 olive on work surface and crush with flat side of large knife until skin begins to break. Repeat with remaining olives. Place in medium bowl. Combine all remaining ingredients except bread in heavy small saucepan. Heat until oil bubbles around the edge. Pour over olives. Let stand overnight, stirring occasionally.
Drain oil from olives into small bowl. Place olives in medium bowl. Serve olives, oil, bread, and breadsticks together.

Number Of Servings:
Number Of Servings:
Makes about 3 cups
Personal Notes:
Personal Notes:
Prepare a day before serving. Can be made up to two weeks ahead. Cover and refrigerate. Bring olives to room temperature before serving. Olive oil marinade also makes a delicious dip for French bread.

 

 

 

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