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Marinated Olives and Boccacini in Infused Olive Oi
Contributed by: Annelle Williams
16 oz. large green olives (with pits)
16 boccacini (miniature fresh mozzarella balls)
8 medium peeled garlic cloves
2 teaspoons dill seeds
2 teaspoons coriander
2 teaspoons dried Italian herbs
Zest of two lemons, in long strips
4 sprigs of fresh rosemary, tarragon or thyme
1 teaspoon red pepper flakes
Extra virgin olive oil
With the flat side of the blade of a large kitchen knife, give each olive and garlic clove a little smash, just to crack them open a little and allow the flavors to meld.
Divide the ingredients equally between two wide mouth jars including two sprigs of rosemary, tarragon or thyme to each jar.
Cover ingredients with extra virgin olive oil, close the jars and turn the jars several times to combine.
Let the jars sit at room temperature for 24 hours, turning occasionally, then refrigerate.
After refrigeration, olive oil will become very viscous. Remove from refrigerator and bring to room temperature before Use the oil as a marinade, in a salad dressing or for dipping after the olives and cheese are eaten.
(This recipe was contributed as part of a "Cook of the Week" feature.)