Lemon Marinated Olives with Rosemary, Coriander, and Fennel

Posted on 15 November 2013

Lemon Marinated Olives with Rosemary, Coriander, and Fennel

November is a time to be thankful.

It’s about recognition of the big things (good health; new jobs), but also of the seemingly mundane (access to water, food, and shelter).

With the devastation caused by Typhoon Haiyan and the tens of thousands feared dead, reflecting on the everyday — the very luxuries we take for granted — rings especially true. The stories and photos pouring out of the Philippines are heartbreaking and nearly mind-numbing. It feels as though there has been at least one major hurricane/typhoon coupled with major property damage and loss of life every year.

Lemon Marinated Olives with Rosemary, Coriander, and Fennel

How can we help? I usually advocate action over donation, but, in this case, monetary contributions are sorely needed. Once the immediate food and water distribution issues are addressed — hopefully in the next few days — the survivors require support to return to a (relatively) normal way of life. If you need some inspiration, here are a few organizations* I support:

Lemon Marinated Olives with Rosemary, Coriander, and Fennel

It’s tough reconciling tragedy with Thanksgiving dinner planning. But we’re fewer than two weeks out and my whirling brain welcomes the distracting upbeat task.

This simple appetizer is the consummate nibble to serve before a sizable meal. The interplay of the herbs and spices (rosemary! coriander! fennel!), the touch of sunny citrus, and the tingle of red pepper stimulate the appetite, the olives are well-suited to any pre-dinner tipples. Plus, they can be made days ahead, stored in the fridge, and gently brought back to room temperature. Hooray for make-ahead starters!

How is your Thanksgiving meal planning coming along?

* I totally cribbed these resources from the PBS NewsHour.

Lemon Marinated Olives with Rosemary, Coriander, and Fennel

Last year: Fresh and Dried Cranberry Salsa, another make-ahead Thanksgiving dish

Lemon Marinated Olives with Rosemary, Coriander, and Fennel

Yield: 3 cups

Ingredients

1 pound assorted olives, drained (I used Kalamata and picholine)
1 small lemon, cut into 4 wedges and then thinly sliced crosswise
1 tablespoon chopped rosemary
1 teaspoon fennel seeds, lightly crushed
1 teaspoon coriander seeds, lightly crushed
1/4 teaspoon crushed red pepper

Instructions

Combine all ingredients and mix well.
Cover and place in the refrigerator for 2 days, mixing a few times per day.
To serve, place into a small bowl and bring to room temperature.
Can be made up to 5 days ahead.
http://www.allfourburners.com/2013/11/15/lemon-marinated-olives-with-rosemary-coriander-and-fennel/

Adapted from Bon Appetit


3 responses to Lemon Marinated Olives with Rosemary, Coriander, and Fennel

  • Jeanette says:

    I love olives:) This looks very good.

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