"Toni's Marinated Olives"

"Toni's Marinated Olives"
Photo by Gourmet's Studios


  • 5 flat anchovy fillets
  • ¼ cup fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon anise seeds
  • ¼ cup fresh thyme leaves
  • 2 teaspoons dried basil
  • ½ cup fresh tarragon leaves
  • + 8 more ingredients
    • 2 tablespoons minced garlic
    • 2 teaspoons fennel seeds
    • ½ cup fennel bulb (sometimes called anise)
    • 1 cup extra-virgin olive oil
    • 2 cups brine-cured black olives such as Kalamata and/or Niçoise
    • 2 tablespoons onion
    • 2 cups brine-cured green olives such as picholine
    • 4 tablespoons balsamic vinegar

Chop tarragon and thyme and mince anchovies. In a deep bowl stir together all ingredients except vinegar. Marinate olive mixture, covered and chilled, stirring occasionally, at least 6 hours and up to 3 days. Bring olive mixture to room temperature before proceeding. To serve olives, transfer to ...

View full recipe at Epicurious


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