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Herbed Olives

By Eliot, on January 2nd, 2013

We have a couple of restaurants we frequent in Tulsa.    One is The Tavern on Brady (that I have posted about a lot—see end of post for more details).     The other is Edward Delk’s.

We love the hummus and olives at Delk’s.

We relish the burger, deviled eggs, olives and most specials that are on the menu at The Tavern.

After actually chomping on hors d’œuvres at Delk’s and then moving on to The Tavern for supper this past weekend, The Hubs (and my sister and brother-in-law) challenged me to try to replicate the olives from both establishments.

We couldn’t decide which olives were the best, so I just made up my own.

“Made up my own” is a little bit of a reach.   I heavily based this recipe on Dorie Greenspan‘s “Herbed Olives” in Around My French Table.  

Herbed Olives

1 (6 oz.) can black olives*
2 (6 oz.) cans green olives*
4 rosemary sprigs (about 3 “), divided
4 thyme sprigs (about 2-3”), divided
1/4 t. whole black peppercorns
1/8 t. fennel seeds
1/8 t. ground coriander
17 oz. light olive oil
4 large cloves garlic, peeled and smashed
2 bay leaves
1/4 t. red pepper flakes
zest of 1/2 lemon
1 quart jar with lid

Place olives in a large colander and rinse.

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Let drain and then place olives in jar along with one sprig of rosemary and one sprig of thyme.

Herbs from the garden (and hoop house).

Herbs from the garden (and hoop house).

Strip the leaves off the other three rosemary and thyme sprigs and chop (discard these stems.)

In a small heavy skillet, toast the peppercorns and fennel seeds.   When aromatic, scrape them in a small bowl and set aside.    Let skillet cool slightly and add 1/4 c. of the olive oil.    Add coriander and toasted spices along with the rest of the ingredients.   Heat the mixture just until it’s warm and fragrant (about two minutes).2012-12-26 14.34.38

Pour the herbed oil over the olives and top off the jar with the remaining oil.    Let set at room temperature for at least 4 hours.    (Keeps in the refrigerator for up to two weeks).

*I used Lindsay’s Natural brands of olives.   They are simply canned in a brine, without any other flavorings.

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I will never buy store-prepared olives again.     I am looking for some unadorned “naked” Kalamata olives to try this with as well.

Here’s wishing you all a healthy and prosperous 2013!

(For more recipes and information about Chef Grant and Tavern on Brady, click here.)

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Postscript:   My sister ate these here when they visited for the holidays, snagged the recipe from me and promptly went home to make them.    She said that she could not find this brand of “naked” olives at her store in Iowa and ended up buying Kalamata olives and ripe olives.   Then she got home and they were all un-pitted!    Doh!   I guess I know what I will get her for Christmas next year.   I may have to ship her some Lindsay olives before then!  🙂

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