Marinated Olives with Herbs and Star Anise
Source: Bon Appetit  Category: Vegan Appetizers
Prep Time: 10 min  Marinating time: 3 days Total Time: 3 days 10 min  Makes 4 cups
Gluten Free I Refined Sugar Free
About this recipe
Great and easy to make appetizer perfect for any occasion or a gift. Aromatic spices - including star anise, cinnamon and allspice - give the olives depth of flavor without overwhelming their natural briny taste. Olives are high in healthy fats and very rich in antioxidants. They may reduce oxidative damage in the body and help fight inflammation and infections caused by bacteria.
Ingredients:

4 cups assorted brine-cured olives (such as Kalamata, picholine, Lucques, and Niçoise), rinsed, drained (I use Roland Pitted Baby Kalamatas Olives)

1 1/2 cups extra-virgin olive oil (I use Newman's Own Organic Extra Virgin Olive Oil)

6 fresh thyme sprigs

6 whole star anise

4 large garlic cloves, peeled, flattened

2 fresh rosemary sprigs

2 bay leaves

2 cinnamon sticks, broken in half (try Organic Cinnamon Sticks - 100+ Sticks)

1 tablespoon coriander seeds, coarsely cracked (try Badia Coriander Seed, 12 Ounce)

1 teaspoon dried crushed red pepper

1/4 teaspoon ground allspice (try Simply Organic Allspice, 3.07 Ounce)

Instructions:
1. Prepare the ingredients.
 
2. Place olives in medium bowl. Combine oil and all remaining ingredients in heavy medium saucepan; bring to simmer over medium-high heat. Pour oil mixture over olives. Cover and chill at least 3 days and up to 1 week.

3. Bring olives to room temperature. Using slotted spoon, transfer olives, herbs, and spices to serving bowl. Pour over enough oil from bowl to coat and serve.

Notes:
Keep in an airtight container in refrigerator.
Serving suggestion:
Best served on its own.

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