Marinated olives and bocconcini
By Chatelaine
* PLUS 2 hr marinating time
Ingredients
-
1 1/2 cups
mixed
olives
, drained
-
1 200-g pkg
mini
bocconcini
, drained
-
5 strips
orange peel
, (about 3 in. long)
-
2 tbsp
fresh
orange juice
-
1 tsp
fennel seeds
, lightly crushed
-
1 tsp
coriander seeds
, lightly crushed
-
3/4 cup
extra-virgin
olive oil
-
3
garlic cloves
, smashed
-
1
sprig
rosemary
-
1/2 tsp
hot-red-chili-flakes
-
1/2 tsp
salt
Instructions
- RINSE olives and bocconcini in a colander under running water. Dry, then transfer to a bowl. Add orange peel and juice.
- TOAST fennel and coriander seeds in a medium saucepan over medium, stirring occasionally, until seeds are fragrant, 3 min. Add oil, garlic, rosemary, hot-pepper flakes and salt and bring to a simmer. Reduce heat to low and cook until garlic starts to brown, 4 to 5 min.
- REMOVE from heat and pour over olive mixture. Let sit at room temperature 2 hr. Serve or refrigerate up to 1 week. Bring to room temperature before serving.
Chatelaine Quickies: Buffalo cauliflower
Nutrition (per serving)
- Calories
- 148,
- Protein
- 5 g,
- Carbohydrates
- 2 g,
- Fat
- 13 g,
- Fibre
- 1 g,
- Sodium
- 424 mg.