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Ingredients:
- 1 lb assorted olives (kalamata, luque, cerignola etc)
- 1/2 cup extra virgin olive oil
- 1/2 tsp fennel seeds
- 1/4 tsp cumin seeds
- 1/4 tsp coriander seeds
- 2 star anise
- 1 cinnamon stick
- 1 bay leaf
- 1 strip of orange peel, removed with a peeler
- 1 clove garlic, smashed with the side of a knife
- 1/2 fresh red chili (can replace with 1/4 tsp chili flakes)
- 2 cloves
- 1/2 tsp salt
- 1/4 cup Cinzano extra dry vermouth
- 1/4 cup London dry gin
Place all of the ingredients except the olives, vermouth and gin into a pot and place onto a low-medium heat. Cook until the garlic, chili and orange peel start bubbling (about 4 to 5 minutes depending on how high the heat is).
Add vermouth and gin, increase the temperature to high and bring the mixture up to a boil. Remove the pot from the heat. While still warm, pour the marinade over the olives and refrigerate for 24 hours. Remove the olives 1 hour before serving, drain half the liquid, and enjoy with chilled martini.
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