© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Servings: 4 cups
This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar.
3 garlic cloves, thinly sliced
2 tablespoons white vinegar or lemon juice
1½ pounds black olives, cured (the wrinkled ones)
½ cup fresh parsley, minced
1 tablespoon dried red chili pepper flakes
3 teaspoons coriander seeds, crushed
2 teaspoons cumin seeds, crushed
2 cups olive oil
Soak the garlic slices in the vinegar or lemon juice for 24 hours. Drain and mix in a large bowl with the olives, parsley, chili flakes, coriander and cumin. Sterilize a 4 cup wide necked jar by rinsing with boiling water and drying in a warm oven (do not use a dish towel). Spoon the olive mixture into the jar and pour in the olive oil. Seal and marinate in the refrigerator for 2-3 weeks before serving at room temperature. The olives will keep for a further month in the refrigerator.