On this day before Thanksgiving, a preparation and travel day for many, here’s a simple snack or side dish we’ve served at family and friend gatherings many times before, a Citrus Spiced Olive Mix.
Friends and readers here know the goodness that olives (and olive oil) bring to any healthy food discussion, and even something this easy to prepare can really dress up your holiday, entertainment, or everyday table.
Adjust the spices as you see fit, though try it as written once to see what you think. We typically add a bit more red pepper flakes than listed…
3 cups good mixed olives (your choice, with pits)
1 cup EVOO (or 1/2 cup EVOO and 1/2 cup avocado oil)
Three 3-inch strips of orange peel (see notes)
Three 2-inch strips of lemon peel (see notes)
Two 2-inch strips of grapefruit peel, optional (see notes)
1 jar roasted red peppers, cut into strips
3 bay leaves (freshness matters!)
1 small-medium head of garlic, cut in half
1 tbsp fresh whole coriander, toasted, roughly crushed
2 tsp fresh whole fennel seeds, toasted, roughly crushed
1/2 to 1 tsp crushed red pepper flakes
1/2 tsp fresh whole black peppercorns, roughly crushed
Place the olives in a medium mixing bowl, stir to combine the different types.
Over medium-low heat in a small saucepan, combine the oil(s), the various citrus peels, the garlic, and bay leaves. Cook, keeping an eye on the mixture, until the garlic (the cut edges) has slightly browned and the oil is fragrant. Remove from the heat and let the oil infuse for 90 minutes, then remove and discard the garlic.
To the olives add the roasted red peppers, the coriander and fennel seeds, the peppercorns, and the red pepper flakes, then pour the infused-oil mixture over all. Stir/toss to coat, and marinate at room temp for at least 2 hours before serving. Will hold in the fridge for 3-4 days.
Enjoy.
