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Marinated Olives

These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted. From: nytimes.com

¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
5 bay leaves
2 large garlic cloves, peeled, green shoots removed, thinly sliced
Strips of rind from 1 lemon (preferably organic)
1 tablespoon fresh thyme leaves, coarsely chopped
1 teaspoon chopped fresh rosemary
½ teaspoon fennel seeds
2 cups imported olives (black, green or a mix) (about 3/4 pound)

Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.

Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.

Roasted Olives and Clementines with Rosemary and Chiles

From: bonappetit.com Serves 8

3 to 4 dried chiles japones or chiles de árbol
3 fresh rosemary sprigs
1 cup picholine olives* (5 1/2 to 6 ounces)
1 cup Gaeta olives** (5 1/2 to 6 ounces)
1/2 cup extra-virgin olive oil, divided
4 clementines
Crusty bread

Coarsely crush chiles with back of knife. Place in medium bowl. Add rosemary, all olives, and 1/4 cup olive oil. Using vegetable peeler, remove peel of 1 clementine in strips. Using sharp knife, scrape off any pith from strips. Mix peel into olives. Cut peeled clementine in half. Squeeze clementine juice over. Cover and let marinate at least 1 hour and up to 1 day, stirring occasionally.

Preheat oven to 475°F. Transfer olive mixture to ovenproof dish. Cut remaining 3 clementines crosswise in half and mix into olives. Drizzle remaining 1/4 cup olive oil over. Season to taste with salt and pepper. Roast until heated through and flavors blend, 15 to 20 minutes. Cool 5 to 10 minutes. Squeeze juice of roasted clementines over olives. Serve warm with crusty bread.