Marinated Olives Olive Marinate
MAKES 6 TO 8 SERVINGS For many Italians, a bowl of good olives and chewy bread can be a whole meal. Brine- or oil-cured olives are full of flavor. Most come from Italy, France, or Greece, and you can usually find them sold by weight in the deli section of the grocery store. Avoid the bland, mushy black olives sold in cans. Olives take well to a variety of marinades. You can vary these by adding hot pepper, herbs, celery leaves, or strips of sun-dried tomatoes. Try a mix of several types of both green and black varieties, if you like.
8 ounces Gaeta or other mild black olives 1 lemon 1/2 cup extra-virgin olive oil 2 garlic cloves, lightly crushed 1 teaspoon fennel seeds
1. Rinse the olives under cold running water. Drain well and pat dry with paper towels.
2. With a swivel-blade vegetable peeler, remove two 2-inch strips of the yellow zest of the lemon. Avoid digging into the white pith, or remove the pith with a knife.
3. Combine all of the ingredients in a container and stir well. Cover and refrigerate, shaking the container occasionally, for 1 week. Serve at room temperature.
Black Olives with Citrus Olive Nere Condite
MAKES 6 TO 8 SERVINGS Sometimes I add very thin slices of celery, fennel, or carrots to these olives and serve them as a salad with sandwiches. Use a swivel-blade vegetable peeler to remove just the thin colored portion of the citrus skin, known as the zest, without digging into the bitter white pith below the surface. 8 ounces Gaeta or other mild black olives 1 (1-inch strip) orange zest 1 (1-inch strip) lemon zest 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon coarsely chopped fresh marjoram or thyme 1 small dried chile or a pinch of crushed red pepper
1. Place the olives in a bowl. Stack the zests and cut them into very thin slivers with a large heavy chef’s knife.
2. Combine all of the ingredients in a container and stir well. Cover and refrigerate, shaking the container occasionally, for 1 week. Serve at room temperature.
Spicy Olives in the Pan Olive in Padella
MAKES 8 SERVINGS For this easy appetizer, choose a mildly flavored olive that is not too salty, such as Gaeta. 2 garlic cloves, lightly crushed 1/4 cup olive oil 8 ounces mild black olives 1 fresh green chile, seeded and chopped, or 1/4 teaspoon crushed red pepper 1/2 teaspoon dried oregano 1 cup cherry tomatoes, quartered 2 tablespoons chopped fresh flat-leaf parsley
1. In a small skillet, cook the garlic in the olive oil over medium heat, pressing it with the back of a wooden spoon until the garlic is lightly golden around the edges, about 2 minutes.
2. Add the olives, chile, and oregano. Cook, stirring often, for 5 minutes.
3. Stir in the tomatoes and cook 2 to 3 minutes more. Stir in the parsley. Let cool, then serve at room temperature.
Roasted Olives Olive al Forno
MAKES 6 TO 8 SERVINGS Moist, meaty olives that are not too salty or strongly flavored are best for roasting. The oven heat concentrates their flavors, so look for olives that are mild to begin with. Serve these olives with bread to dip in the flavorful oil that surrounds them. 8 ounces mild black olives, such as Gaeta or Alfonso 4 ounces cured green olives, rinsed and drained 6 garlic cloves, peeled 1/2 lemon, thinly sliced 1/3 cup olive oil 1 teaspoon fennel seeds Pinch of crushed red pepper 2 tablespoons chopped fresh flat-leaf parsley
1. Preheat the oven to 350°F. In a small baking pan, stir together all of the ingredients. Bake 45 minutes, stirring 2 or 3 times.
2. Transfer the olives to a bowl and serve warm. Zucchini Fritters
Frittelle di Zucchine
MAKES 6 SERVINGS Little silver-dollar size pancakes of zucchini and herbs make a tasty appetizer, whether served warm or at room temperature. I also serve them with fish as a side dish. 1 pound small zucchini or yellow squash, scrubbed and trimmed 1 medium onion, trimmed and quartered 2 large eggs, beaten 1/2 cup unbleached all-purpose flour 1/2 cup freshly grated Parmigiano-Reggiano 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh oregano or mint Salt and freshly ground pepper to taste About 3 tablespoons olive oil
1. In a food processor or with the large holes of a box grater, grate the zucchini and onion into a bowl. Add in the remaining ingredients except for the oil and stir briefly to combine.
2. In a large skillet, heat the oil over medium heat until a bit of the zucchini mixture sizzles when placed in the pan. Add the batter by tablespoonfuls, flattening it slightly to a 1/4-inch thickness. Cook 2 minutes or until browned around the edges. Turn the rounds with a slotted spatula and cook 2 minutes more or until browned.
3. Drain on paper towels. Serve hot or at room temperature.
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