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Thread: Cracked Marinated Olives

  1. #1
    M@k Guest

    Default Cracked Marinated Olives

    Cracked Marinated Olives
    Serves 8

    Ingredients
    1 lb/450 g can or jar unpitted large green olives drained

    4garlic cloves, peeled

    2 tsp coriander seeds

    1 small lemon

    4 sprigs of fresh thyme

    4 feathery stalks of fennel

    2 small fresh red chiles (optional)

    pepper

    Spanish extra-virgin olive oil to cover

    Method:
    1. To allow the flavors of the marinade to penetrate the olives, place
    the olives on a cutting and, using a rolling pin, bash then lightly so
    that they crack slightly. Alternatively, use a sharp knife to cut a
    lengthwise slit in each olive as far as the pit. Using the flat side
    of a broad knife , lightly crush each garlic clove. Using a mortar and
    pestle, crack the coriander seeds. Cut the lemon, with its rind, into
    small chunks.

    2. Put the olives, garlic, coriander seeds, lemon chunks, thyme
    sprigs, fennel, and chiles, if using, in a large bowl and toss
    together. Season with pepper, but you should not need to add salt as
    preserved olives are usually salty enough. Pack the ingredients
    tightly into a glass jar with a lid. Pour in enough olive oil to
    cover the olives, then seal the jar tightly.

    3. Let the olives stand at room temp. for 24 hours, then marinate in
    refrigerator for at least 1 week, but preferably 2 weeks before
    serving. From time to time, gently give the jar a shake to remix to
    remix the ingredients. Return the olives to room temperature and
    remove from the oil to serve.
    --
    Mck
    Pumper / Type 1 since 1975
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  2. #2
    W. Baker Guest

    Default Re: Cracked Marinated Olives

    "M@?k?" <[email protected]> wrote:
    : Cracked Marinated Olives
    : Serves 8

    : Ingredients
    : 1 lb/450 g can or jar unpitted large green olives drained

    : 4garlic cloves, peeled

    : 2 tsp coriander seeds

    : 1 small lemon

    : 4 sprigs of fresh thyme

    : 4 feathery stalks of fennel

    : 2 small fresh red chiles (optional)

    : pepper

    : Spanish extra-virgin olive oil to cover

    : Method:
    : 1. To allow the flavors of the marinade to penetrate the olives, place
    : the olives on a cutting and, using a rolling pin, bash then lightly so
    : that they crack slightly. Alternatively, use a sharp knife to cut a
    : lengthwise slit in each olive as far as the pit. Using the flat side
    : of a broad knife , lightly crush each garlic clove. Using a mortar and
    : pestle, crack the coriander seeds. Cut the lemon, with its rind, into
    : small chunks.

    : 2. Put the olives, garlic, coriander seeds, lemon chunks, thyme
    : sprigs, fennel, and chiles, if using, in a large bowl and toss
    : together. Season with pepper, but you should not need to add salt as
    : preserved olives are usually salty enough. Pack the ingredients
    : tightly into a glass jar with a lid. Pour in enough olive oil to
    : cover the olives, then seal the jar tightly.

    : 3. Let the olives stand at room temp. for 24 hours, then marinate in
    : refrigerator for at least 1 week, but preferably 2 weeks before
    : serving. From time to time, gently give the jar a shake to remix to
    : remix the ingredients. Return the olives to room temperature and
    : remove from the oil to serve.
    : --
    : M?ck??

    Mack,

    It sounds delicious, but I wonder if the garlic is safe being held for 2
    weeks in the oil mixture. I know there are problems with oil packed
    garlic. I think it is boulism that develops.

    Wendy

  3. #3
    Ozgirl Guest

    Default Re: Cracked Marinated Olives

    Really? never heard that before. I put all sorts of things in my home
    made vinaigrettes including garlic.

    "W. Baker" <[email protected]> wrote in message
    news:i4s03p$fh2$[email protected]..

    >
    > It sounds delicious, but I wonder if the garlic is safe being held for
    > 2
    > weeks in the oil mixture. I know there are problems with oil packed
    > garlic. I think it is boulism that develops.
    >
    > Wendy



  4. #4
    Cheri Guest

    Default Re: Cracked Marinated Olives

    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    > Really? never heard that before. I put all sorts of things in my home made
    > vinaigrettes including garlic.
    >
    > "W. Baker" <[email protected]> wrote in message
    > news:i4s03p$fh2$[email protected]..
    >
    >>
    >> It sounds delicious, but I wonder if the garlic is safe being held for 2
    >> weeks in the oil mixture. I know there are problems with oil packed
    >> garlic. I think it is boulism that develops.
    >>
    >> Wendy


    I never heard it either, and so do I.

    Cheri




  5. #5
    TaniO Guest

    Default Re: Cracked Marinated Olives

    On Sun, 22 Aug 2010 18:47:46 -0400, Cheri wrote
    (in article <[email protected]>):

    > "Ozgirl" <[email protected]> wrote in message
    > news:[email protected]..
    >> Really? never heard that before. I put all sorts of things in my home made
    >> vinaigrettes including garlic.
    >>
    >> "W. Baker" <[email protected]> wrote in message
    >> news:i4s03p$fh2$[email protected]..
    >>
    >>>
    >>> It sounds delicious, but I wonder if the garlic is safe being held for 2
    >>> weeks in the oil mixture. I know there are problems with oil packed
    >>> garlic. I think it is boulism that develops.
    >>>
    >>> Wendy

    >
    > I never heard it either, and so do I.
    >


    There are several mentions of this on line.

    http://www.ncbi.nlm.nih.gov/pubmed/2240308

    I think it's mainly stored at room temperature.

    TaniO


  6. #6
    W. Baker Guest

    Default Re: Cracked Marinated Olives

    Cheri <[email protected]> wrote:
    : "Ozgirl" <[email protected]> wrote in message
    : news:[email protected]..
    : > Really? never heard that before. I put all sorts of things in my home made
    : > vinaigrettes including garlic.
    : >
    : > "W. Baker" <[email protected]> wrote in message
    : > news:i4s03p$fh2$[email protected]..
    : >
    : >>
    : >> It sounds delicious, but I wonder if the garlic is safe being held for 2
    : >> weeks in the oil mixture. I know there are problems with oil packed
    : >> garlic. I think it is boulism that develops.
    : >>
    : >> Wendy

    : I never heard it either, and so do I.

    : Cheri

    You are not supposed to use the garlic peeled adn atored in oil as it can
    develo this life threatening ocondition. some one with better typing
    skiland eyesight might see if they can find someting about this.

    Wendy

  7. #7
    Alice Faber Guest

    Default Re: Cracked Marinated Olives

    In article <i4ud13$1so$[email protected]>,
    "W. Baker" <[email protected]> wrote:

    > Cheri <[email protected]> wrote:
    > : "Ozgirl" <[email protected]> wrote in message
    > : news:[email protected]..
    > : > Really? never heard that before. I put all sorts of things in my home
    > : > made
    > : > vinaigrettes including garlic.
    > : >
    > : > "W. Baker" <[email protected]> wrote in message
    > : > news:i4s03p$fh2$[email protected]..
    > : >
    > : >>
    > : >> It sounds delicious, but I wonder if the garlic is safe being held for 2
    > : >> weeks in the oil mixture. I know there are problems with oil packed
    > : >> garlic. I think it is boulism that develops.
    > : >>
    > : >> Wendy
    >
    > : I never heard it either, and so do I.
    >
    > : Cheri
    >
    > You are not supposed to use the garlic peeled adn atored in oil as it can
    > develo this life threatening ocondition. some one with better typing
    > skiland eyesight might see if they can find someting about this.


    I have a vague recollection of one brand of pre-chopped garlic having
    been recalled due to the presence of botulism toxins. Google gave me
    some sites from last year, but I'm sure I remember something more like
    10 years ago.

    --
    "Isn't embarrassing to quote something you didn't read and then attack
    what it didn't say?"--WG, where else but Usenet

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