“These olives can be eaten straight out of the jar, but I recommend warming them in the oven for a few minutes. The flavors get even better!” says Stephanie.
| Level: | Easy |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 8 cups |
Ingredients
- 2 heads garlic, cloves separated and peeled
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Zest (in wide strips) and juice of 2 oranges
- 2 tablespoons sugar
- 1 tablespoon sherry vinegar
- 2 shallots, thinly sliced (about 1 cup)
- 1 Anaheim chile pepper, halved, seeded and thinly sliced
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 1 1/2 teaspoons pink peppercorns
- 2 pounds assorted olives (such as Cerignola, Manzanilla and Arbequin
Instructions
- Preheat the oven to 400 degrees F. Put the garlic cloves on a sheet of aluminum foil, drizzle with the olive oil and season with 1/4 teaspoon salt. Fold the foil over to create a sealed pouch and roast the garlic until the cloves are lightly browned and very tender, 30 to 45 minutes.
- Meanwhile, bring the orange juice, sugar and sherry vinegar to a boil in a small nonreactive saucepan. Stir in the shallots and sliced chile pepper, return to a boil, then remove from the heat and allow to cool to room temperature.
- Toast the fennel, coriander and mustard seeds and the peppercorns in a small sauté pan over medium heat for a few minutes, until lightly browned and very fragrant. Transfer the spices to a mortar and break up into smaller, coarsely ground pieces with a pestle.
- Combine the roasted garlic and olives with the orange juice mixture, orange zest and spices in a medium bowl. Divide among jars. Marinate in the refrigerator at least overnight and up to 1 week.
- To serve, transfer to an ovenproof serving dish and heat for about 10 minutes in a 300 degrees F oven.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 216 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 839 mg |