Marinated Olives with Citrus

Instructions

1. Step 1

   Remove the orange and lemon zest in wide strips, avoiding as much bitter white pith as possible. Juice both fruits into a small bowl and set the juice and zest aside separately.

   Ingredients used: 1.0 piece Lemon, 1.0 piece Orange

   Cookware: citrus juicer, small bowl, Vegetable Peeler

2. Step 2

   Combine the olive oil, garlic, coriander seeds, black pepper, red pepper flakes, oregano, and bay leaves in a saucepan. Warm over low heat until the garlic is fragrant and just beginning to turn golden.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 2.0 gr Black Pepper, 4.0 gr Coriander seed, 2.0 gr Dried Oregano, 120.0 ml Extra Virgin Olive Oil, 12.0 gr Garlic, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: saucepan, wooden spoon

3. Step 3

   Add the olives and reserved citrus zest. Cook over low heat, stirring occasionally, until the olives are warmed through.

   Timer: 5 min (fixed)

   Ingredients used: 500.0 gr Olive

   Cookware: saucepan, wooden spoon

4. Step 4

   Remove the saucepan from the heat and let the olives and oil cool slightly.

   Timer: 10 min (fixed)

   Cookware: saucepan

5. Step 5

   Stir the reserved citrus juice into the warm olive mixture.

   Cookware: saucepan, wooden spoon

6. Step 6

   Transfer the olives and marinade to an airtight container. Cover and refrigerate to marinate.

   Timer: 120 min (fixed)

   Cookware: airtight container

7. Step 7

   Let the olives stand at room temperature briefly so the oil loosens, then transfer them with some marinade to a serving bowl.

   Timer: 15 min (fixed)

   Cookware: serving bowl