Dorie Greenspan’s French Herbed Olives
It’s Thanksgiving week here in the states, so it was a relief to have a simple recipe for French Fridays with Dorie. I had a jar of mixed olives in the fridge plus coriander seeds, fennel seeds, bay leaves, red pepper flakes and black peppercorns in my spice cabinet as well as garlic, olive oil and a lemon. All I needed was some fresh thyme and rosemary from the market. The seeds were quickly toasted and cooled, then the olive oil heated with all the various seasonings plus a couple strips of lemon zest. The olives were placed in a mason jar and topped with the warm, infused oil. The concoction was allowed to cool to room temperature, then was popped in the fridge for continued flavor development.
The French Are onto Something!
After a short visit to France this summer, my love of olives was rejuvenated. My childhood Thanksgivings always began with a relish tray and my sisters and I devoured the black olives first. They were simply drained and dumped out of a can to join the prosaic celery, carrots, radishes and their green cousins stuffed with pimento. They seemed so exotic then, but the varieties found at the olive bars at our specialty markets are heads and tails above in both quality and taste. Dorie suggests buying the plainest olives and jazzing them up yourself. I think I approve!