Recipes
Marinated Cerignola Olives
- 4 cups Cerignola olives (red, green and black)
- 1/4 cup extra-virgin olive oil
- 1/2 each lemon and medium orange, zested and juiced
- 1 tsp fennel seeds, crushed
- 1 clove garlic, minced
- 1/2 tsp chili flakes
- 4 sprigs fresh thyme or rosemary
Ingredients Print Recipe
Directions
In a bowl, combine all ingredients. Cover and marinate in fridge, stirring occasionally, for at least 1 day and up to 3 days.
