Stir-Fried Marinated Olives

Name: Stir-Fried Marinated Olives
Yield: serves: 4 to 6
Ingredients: 2 cups olives, all the same or a mix of sizes and colors; 1 tablespoon fennel seeds; 1 tablespoon coriander seeds; 1 teaspoon crushed red pepper; 2 cloves garlic, smashed; Zest of 1 orange, removed in wide strips with a peeler; Zest of 1 lemon, removed in wide strips with a peeler; 2 bay leaves; 2 sprigs of fresh rosemary; 1 1/2 cups extra virgin olive oil

December 9, 2011

Lots of restaurants put a dish of olives on the table, which always seems like a great idea. The bummer is that the olives usually aren’t marinated very well and so they’re boring. These olives are different: I use all different colors and sizes and add yummy things like big pieces of citrus zest, fennel and coriander seeds, garlic, herbs, and even a little kick of crushed red pepper. The secret is to first warm everything together slowly so the flavors marry; then, once they’re marinated, stir-fry them in a SCREAMING hot pan until they blister and frizzle on the outside. (And here’s a tip: These olives will hold forever in the fridge and it’s just as easy to make a lot as a little—so whip up a big batch, and you’ll always have some on hand.) These are SOOOOO delicious you want to eat them right away, but watch out—they’re hot stuff!

Recipe notes

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