| Spiced Olives 20 large olives, rinsed and drained
1 tablespoon of orange zest, finely grated
3 tablespoons of extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon of dried thyme
1/8 teaspoon of ground allspice
1/4 teaspoon of coarse salt
1/4 teaspoon of coarsely ground pepper
1 tablespoon of fresh parsley, chopped
Rinse the olives in cold water, then drain well. Place the olives, orange zest, oil, and garlic in a bowl and mix well. Add the thyme, allspice, salt, and pepper. Combine well. Add the parsley. Pack the olives into an airtight container and refrigerate, covered, for 2 to 3 days for the flavors to blend. Serves 5 |
