As you may have noticed, when I was younger, there was a lot of food I refused to recognize as such. Olives were among these “foods.” I couldn’t stand them. Then, later in life, I realized that my earlier prejudice was  born out of the fact that I had only been exposed to pre-sliced, canned, black olives. Now, these are fine if you want to grind them up as a component of a dip or marinade, but alone they are pretty gross. As I’ve discovered, the quality of the olives matters a great deal. Good olives are fruity, briny, rich and sweet, all in one. They are delicious.

Now, there may be olive skeptics out there who might ask, if olives are so good, why bother marinating them? Like most food, different accoutrements highlight different notes and flavors in the fruit. This marinade came from Thomas Keller’s amazing cookbook, Bouchon. Seriously, it’s amazing. You should go check it out. Immediately. Because it’s amazing.

Ingredients

olives-51 lb Olives
12 cloves Garlic Confit* (1 C garlic and 2 C canola oil)
1/3 to 1/2 C Olive Oil
1 Orange
1 Lemon
1 sprig Rosemary
2 – 3 sprigs Thyme
2 sprigs Oregano
1 Bay Leaf

Instructions

olives-12

 

To make the garlic confit, combine the canola oil and garlic cloves in a sauce pan and bring to a simmer. Lower the heat and just barely simmer until the garlic cloves can be easily pierced with a knife, about 40 minutes. Stir occasionally. Set aside to cool.

 

 

olives-23

 

Peel the outer layer off of the lemon and orange, trimming off any white pith. Release the oils by gently pounding on the peels with the butt of the knife or another blunt object.

Combine the peels with the olives, olive oil, herbs, and approximately 12 cloves of garlic. Cover and let sit for at least two hours, preferably more, to let the flavors meld.

 


Marinated Olives
 
Ingredients
  • 1 lb Olives
  • 12 cloves Garlic Confit* (1 C garlic and 2 C canola oil)
  • ⅓ to ½ C Olive Oil
  • 1 Orange
  • 1 Lemon
  • 1 sprig Rosemary
  • 2 - 3 sprigs Thyme
  • 2 sprigs Oregano
  • 1 Bay Leaf
Instructions
  1. To make the garlic confit, combine the canola oil and garlic cloves in a sauce pan and bring to a simmer.
  2. Lower the heat and just barely simmer until the garlic cloves can be easily pierced with a knife, about 40 minutes. Stir occasionally. Set aside to cool.
  3. Peel the outer layer off of the lemon and orange, trimming off any white pith. Release the oils by gently pounding on the peels with the butt of the knife or another blunt object.
  4. Combine the peels with the olives, olive oil, herbs, and approximately 12 cloves of garlic. Cover and let sit for at least two hours, preferably more, to let the flavors meld.