Picholine Olives Recipe

Name: Picholine Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 64 ounces picholine olives; 1 1/2 tablespoons fennel seeds; 1 1/2 tablespoons coriander seeds; 1 1/2 tablespoons cumin seeds; 2 lemons; 5 thyme sprg, chopped; 5 rosemary sprg, chopped; 1 bay leaf; 1 teaspoon cumin powder; 1 red pepper flakes; 3 tablespoons dried oregano; 8 cups olive oil

Servings: persons

64 ounces picholine olives
1 1/2 tablespoons fennel seeds
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
2 lemons
5 thyme sprg, chopped
5 rosemary sprg, chopped
1 bay leaf
1 teaspoon cumin powder
1 red pepper flakes
3 tablespoons dried oregano
8 cups olive oil

1
Drain oil from picholine olives. Place in a stockpot, and fill with enough water to cover olives by several inches. Bring to a boil. Remove from heat, and let stand for 15 minutes. Drain immediately, and place in a large bowl.
2
Meanwhile, heat a medium heavy-bottomed skillet over medium-high heat. Add fennel, coriander, cumin, and toast, shaking skillet constantly, until spices are fragrant, about 1 minute. Add the toasted seeds and remaining ingredients to the olives, and mix well.
3
Store at room temperature for 3 to 5 days to marinate before eating. Can keep in the refrigerator for 1 to 2 months.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 64 ounces picholine olives, 1 1/2 tablespoons fennel seeds, 1 1/2 tablespoons coriander seeds, 1 1/2 tablespoons cumin seeds, and more.

Yes, Picholine Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Picholine Olives

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