Wednesday, December 17, 2008

Olives

I think this recipe from Martha Stewart will be a nice addition to pickling (and way easier).

Makes about 2 cups

  • 1/4 cup extra-virgin olive oil, plus more for filling jars
  • 6 whole dried red chiles
  • 2 sprigs rosemary, plus more for jars, rinsed and dried
  • 2 cups Cerignola olives
  • 2 tablespoons white-wine vinegar
  1. Heat 1/4 cup oil in a medium skillet over medium heat. Add chiles and 2 sprigs rosemary; heat until fragrant. Toss with olives and vinegar. Let cool. Transfer to jars. Add a few fresh sprigs rosemary. Fill jars with remaining oil. Refrigerate immediately for at least 8 hours and up to 2 weeks.