Sunday, March 1, 2009
Olives, Fennel and Cumin Marinated with Citrus and Herbs
I made this at the recipe tonight. Technically it's "raw" and it sure is delicious. Serve this at your parties and wow your friends.
1/2 a bulb of fennel, thinly sliced, core removed
zest of 1 orange
zest of 1/2 a lemon
2 T. olive oil
1 t. balsamic vinegar
1/4 t. cumin
1/2 shallot thinly sliced
1 C. Kalamata Olives
1 C. Picholine olives (drained)
1 C. oil cured black olives
1 t. each of rosemary and thyme leaves
Combine all ingredients in bowl, cover and let marinate refrigerated for 24 hours.