Free Recipe Picholine Olives
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Picholine Olives Recipe
64 oz Picholine olives
1-1/2 tb Fennel seeds
1-1/2 tb Coriander seeds
1-1/2 tb Cumin seeds
Grated zest of 2 lemons
5 Sprigs thyme; chopped
5 Sprigs rosemary; chopped
1 Bay leaf
1 ts Cumin powder
1 pn Red-pepper flakes
3 tb Dried oregano
8 c Olive oil
Picholine Olives Preparation
Drain oil from picholine olives. Place in a stockpot, and fill with enough water to cover olives by several inches. Bring to a boil. Remove from heat, and let stand for 15 minutes. Drain immediately, and place in a large bowl. Meanwhile, heat a medium heavy-bottomed skillet over medium-high heat. Add fennel, coriander, cumin, and toast, shaking skillet constantly, until spices are fragrant, about 1 minute. Add the toasted seeds and remaining ingredients to the olives, and mix well. Store at room temperature for 3 to 5 days to marinate before eating. Can keep in the refrigerator for 1 to 2 months. Makes 64 ounces of marinated olives (4 pounds). Source: Martha Stewart Living – (www.marthastewart.com) S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Yield: 64 ounces Per serving: 15491 Calories (kcal); 1736g Total Fat; (98% calories from fat); 7g Protein; 43g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 347 Fat; 0 Other Carbohydrates Recipe by: Recipe from Terrance Brennan, Chef/owner; Picholine, 35 West Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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