Elysees
Marinated Olives
By Executive
Chef Heidi Krahling, Insalata Restaurant, San
Anselmo, CA
Ingredients:
*Gather
1/4 lb of four different types of your favorite
Olives
Zest of 1 Orange (large strips)
Half bunch of Thyme
2 bay leaves
4 ea Cloves of Garlic (mashed with back of knife)
2 pinches (or to taste) Hot Pepper Flakes
1 cup Fruity Extra Virgin Olive Oil
Directions:
Warm the olive oil in heavy skillet. Add all
ingredients. Make sure olives are well drained.
Stir mixture and remove from heat when olives
are warm, not hot. Place in crock, allow to
cool. Keep refrigerated. Serve at room temperature.
*Good
varieties include: Greek kalamata,
Italian Cerigolga, French Picholine, Moroccan
or French Oilcured, Spanish Arbequina Olives
Other
Related Chef
Recipes:
Cataplana
- Portugese Clam, Hobbs Portugese Chorizo and
Tomato Saute
Crispy
Applewood Smoked Bacon Gremolata
Elysees
Marinated Olives
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Fish with Moroccan Charmoul Vinaigrette
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Porcini Rubbed New York Steak with Carmelized
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Pork Loin With Bulgur Pilaf and Honeyed Figs
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Salmon Wrapped in Grape Leaves
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served over Couscous
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Rack of Lamb with Artichoke Mousse and Baby
Artichoke Sauté
Sesame
Tuilles
Temptation
Melon and Prosciutto with Honey Peppered Figs
Vanilla
Scented Yoqurt Cream with Sesame Tuilles
Other
Related Links:
Take
the Hobbs Cure
|
