Ingredientes para Auberge Spiced Olives With Garlic Orange And Sun Dried Tomatoes
- 1 teaspoon coriander seeds
- Green Olives
- Orange, Zest Of
- Garlic Cloves
- Bay Leaves
- Sun Dried Tomatoes Packed In Oil
- Extra Virgin Olive Oil
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Cómo preparar Auberge Spiced Olives With Garlic Orange And Sun Dried Tomatoes
- Toast 1 teaspoon of coriander seeds in a dry pan until fragrant.
- Finely chop 2 cloves of garlic.
- Roughly chop 1/2 cup sun-dried tomatoes (oil-packed, drained).
- Zest and juice 1 orange (about 2 tablespoons juice).
- In a large bowl, combine the toasted coriander, garlic, sun-dried tomatoes, orange zest, and orange juice.
- Add 1 cup Castelvetrano olives (or your favorite green olive), 1/2 cup Kalamata olives (or your favorite black olive), and 1/2 cup extra virgin olive oil.
- Season generously with salt and freshly ground black pepper to taste.
- Gently toss to combine all ingredients.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
0g
Fat
13g
Carbs
0g
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