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Mediterranean Garlic Hot Pepper Olives

Western.Chefs's picture
  Extra virgin olive oil 1 Cup (16 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Garlic 12 Clove (60 gm), thinly sliced
  Fennel seeds 1 Tablespoon
  Hot pepper flakes 2 Teaspoon
  Grated orange zest 1 Tablespoon
  Kalamata/Ripe green olives 2 1⁄2 Cup (40 tbs), oil cured

Combine the olive oil, vinegar, garlic, fennel seeds, hot pepper flakes, and orange zest in a large bowl; mix well.
Add the olives and let stand at room temperature for 2 hours, stirring from time to time.
Serve the drained olives at room temperature, or cover, undrained, and refrigerate up to 1 month.

Recipe Summary

Difficulty Level: 
Preparation Time: 
120 Minutes

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