Comments are closed.
Chile, Clementine & Crushed Coriander Olives
Nibbles & sips! Try these delicious marinated olives the next time you need some easy cocktail bites. I love serving with hunks of Parmesan cheese and torn bread to dunk in the infused oil…never any left!
Chile, Clementine & Crushed Coriander Olives
Makes: 2 cups
Ingredients
1 clementine, half moon slice
3 Chile de Arbol or pinch red pepper flakes
3 fresh bay leaves
6 cloves garlic, halved
1 sprig rosemary
2-3 tbsp crushed coriander seed
2 cups olives
2 cups olive oil — enough to cover 2 cups of olives when added, you can always add more oil if needed
Pinch of salt
All the above measurements are rough estimates — you can add more or less of anything you like!
Instructions
•Simmer oil and all flavorings on medium low heat for 20 minutes to infuse but so you don’t scorch the oil. Allow oil to cool 20 minutes, then add the olives and let marinate at least two hours or overnight in the refrigerator. Can be stored in an airtight container in the refrigerator up to 2 weeks. I like to bring to room temperature or gently warm before serving.
•For my cocktail, I added the juice of 1 lemon, 1 lime and 1 clementine to a cocktail shaker with ice and 2oz of reposado tequila. Shake vigorously and enjoy over ice with a fresh clementine slice for garnish.
COMMENTS