Outdoor markets throughout the Mediterranean have stalls with a
staggering, even bewildering, variety of olives – different types,
sizes, cures and marinades. This is a favorite.   Â
- 3 c. olives: Kalamata, other black olives
- 1 1/2 c.0 thinly sliced red onion
- 1 1/2 tsp. kosher salt, divided
- 1/2 tsp. cracked peppercorns, or more to taste 2 large oranges
- 1 1/2 tsp. fennel seeds
- 4 cloves garlic, thinly sliced
- 2/3 c. red wine vinegar
- 1/4 c. sugar
If
the olives have pits, crush them very lightly with your palm to absorb
the marinade. It’s not necessary if the olives are pitted.
Put the sliced onion in a saucepan, add a teaspoon of salt and water to cover. Bring to a boil, for 1 minute, then drain.
Peel
the oranges in large strips with a peeler. Remove any white pith by
slicing it off horizontally with a sharp knife. Juice the oranges.
Return
the onion to the pan and add peels, the remaining ½ tsp. salt,
peppercorns, fennel seeds, sliced garlic, vinegar and sugar. Add just
enough orange juice to barely cover the onions, reserving the rest for
another use. Bring the mixture to a boil, reduce the heat and simmer
for four minutes. Remove from the heat and stir in the olives. Let come
to room temperature, then refrigerate in a non-corrosive container. The
olives should marinate for at least 24 hours before serving. They will
keep, refrigerated, for several weeks.
This article appears in Sep 23-29, 2010.
