Warm Marinated Olives French Style
Appetizers • French
Description
Olives can be served at room temperature, but when they are warm, the flavor is richer and the olives are softer.
Ingredients
- Garlic 2 cloves
- Olive Oil 5 fl oz
- Shallot 1 piece
- Champagne Vinegar 5 fl oz
- Brown Sugar 1 tablespoon
- Green peppercorns ¼ teaspoon
- Green peppercorns 1 teaspoon
- Cinnamon 1 piece
- Bay leaf 1 piece
- Citrus Zest Mix 2 pieces
- Orange zest 2 pieces
- Olives stuffed with lemon 10 oz
Step-by-Step Guide
Step 1
Heat 30 ml of olive oil in a small skillet over medium heat and add the thinly sliced garlic. Sauté, stirring, until golden, about 30 seconds. Transfer the garlic to a small bowl using a slotted spoon, reserving the oil.
Step 2
In a saucepan, bring 60 ml of vinegar to a boil with the thinly sliced shallot and brown sugar, and cook for about 4 minutes, stirring, until the volume is reduced to 1 tablespoon.
Step 3
Add the garlic, garlic oil, remaining olive oil, remaining vinegar, spices, bay leaf, citrus zests, and olives, and bring to a boil. Transfer to a bowl and let cool to warm. Cover and let marinate for 24 hours.
Step 4
Gently reheat before serving and transfer to a serving bowl using a slotted spoon. Serve.
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