Ingredients
- 4 cups assorted brine-cured olives (such as Kalamata, picholine, Lucques, and Niçoise), rinsed, drained
- 1 1/2 cups olive oil
- 6 fresh thyme sprigs
- 6 whole star anise
- 4 large garlic cloves, peeled, flattened
- 2 fresh rosemary sprigs
- 2 bay leaves
- 2 cinnamon sticks, broken in half
- 1 tablespoon coriander seeds, coarsely cracked
- 1 teaspoon dried crushed red pepper
- 1/4 teaspoon ground allspice
Description
Aromatic Spices—including Star Anise, Cinnamon, And Allspice—give The Olives Depth Of Flavor. The Longer The Olives Sit In The Marinade, The Better They Taste.
Bon Appetit Magazine
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