Alexander will like these olives. The seasonings are straight from his time. These are a good foil for the cheese and tomatoes, coarse bread, and cool wine, besides being classic finger food. Since the olives keep about two weeks in a refrigerator, it is a generous recipe.
Ingredients
From A Splendid Table Picnic in the Park, June 2001
By Lynne Rossetto Kasper
Serves four
Alexander will like these olives. The seasonings are straight from his time. These are a good foil for the cheese and tomatoes, coarse bread, and cool wine, besides being classic finger food. Since the olives keep about two weeks in a refrigerator, it is a generous recipe.
1/4 to 1/2 pound each Greek "purple" royal olives, Nice or Italian black olives, and large green olives
Shredded zest of 2 large oranges, and their juice
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
4 cloves garlic, split
1/2 teaspoon dry oregano
1/4 teaspoon red pepper flakes (or to taste)
1/2 teaspoon ground cumin
Black pepper to taste
Rinse olives, then toss all the ingredients together and refrigerate for at least three days. To serve, drain and set out in small bowls.
Copyright © 2001 Lynne Rossetto Kasper.
Instructions
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