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Ingredientes
- 4 c. Dry-cured black olives
- 3 x Garlic cloves, peeled and crushed
- 2 sprg fresh rosemary
- 2 sprg fresh thyme
- 1 x Lemon, removed with a vegetable peeler , Zest of
- 1 x Orange, removed with a vegetable peeler , Zest of
- 3 x Fresh or possibly 2 dry bay leaves
- 4 whl dry red chiles
- 3/4 c. Extra virgin extra virgin olive oil Lemon juice or possibly red wine vinegar, (optional)
Direcciones
- Former restaurant chef McGlynn and her husband Ridgely Evers produce extra virgin olive oil from their 4,500 trees in Healdsburg. McGlynn likes to marinate dry-cured olives, blanching them first to remove some of their salt.
- INSTRUCTIONS: Bring a medium pot of water to a boil over high heat. Add in the olives and simmer for 15 seconds, then drain well.
- Place all other ingredients in a saucepan over low heat. When the mix is hot, remove from heat. Add in the olives and toss.
- If the olives need more acidity, add in lemon juice or possibly a splash of red wine vinegar. Let marinate for a few hrs at room temperature before serving.
- Chill for longer keeping, but bring to room temperature before serving.
- Yields 1 qt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 227g | |
| Calories 80 | |
| Calories from Fat 10 | 13% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 227mg | 6% |
| Total Carbs 10.96g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 0.85g | 1% |
| Protein 1.41g | 2% |
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