fbpx
| Recipes |

Herb-Marinated Olives

By Rivki Rabinowitz | September 30, 2020
Herb-Marinated Olives
  • 1⁄2 small fennel bulb
  • 1⁄4 tsp red pepper flakes
  • 1 Tbsp fresh rosemary, minced, or 1 tsp dried
  • 2 strips lemon zest
  • 1⁄2 cup olive oil
  • 11⁄4 lbs (565 g) mixed olives

Trim and cut fennel bulb in half. Using a hand peeler, shave 12 strips from the bulb and place in a large bowl. Add the remaining ingredients. Stir well and let marinate at room temperature for 1 hour before serving.

(Originally featured in Family Table, Issue 712)

Oops! We could not locate your form.

RECOMMENDED


| Plate art |Esther Ottensoser

| From My Table |Chanie Nayman

| A Heaping Scoop |FamilyTable Contributors

| Recipes |Chavi Feldman

| A Tasty Twist |Menachem Goodman

| Side-by-Side |Sina Mizrahi

RELATED CONTENT

Chavi Feldman

Wondering what to do with your leftover maror? Turn some of it into a zingy dipping sauce for these amazing rib steaks

Naomi Nachman

You’ll love this deliciously hearty soup that cooks all night in a Crock-Pot and satisfies all requirements for a complete meal — soft cubes of meat, hearty potatoes, and lots of vegetables

Chaya Surie Goldberger

Meat pizza isn’t usually associated with Pesach, but I came up with this amazing meat pizza recipe that’s made with minimal ingredients

Sima Kazarnovsky

Ranch dip with a sweet, nutty crunch. Flavor can’t get more straightforward in terms of crowd-pleasing than this

Brynie Greisman

When I created this recipe, my criteria were to use just a few eggs, not separate eggs, not make it overly sweet, and most crucially, the texture should be good

Rivky Kleiman

These butternut squash muffins are an absolute winner

+ See all