Savory, a little sweet, a bit herby — and so addictive
When Battalion opened a year and a half ago, I became obsessed — OBSESSED — with their marinated olives. I love all things olive, but I had never had such a delight: savory, a little sweet, a little herby.
I craved them all the time. I could detect orange, and a server told me they were marinated in sambuca. I could see shallots.
So I searched for a recipe online that would come close and found this one from Cook’s Illustrated, and I’ve modified it a bit. Sorry, Stefan Bowers, for copying you, but these are the bomb.
I used Pernod for the marinade, but other anise-flavored liqueurs should work well. You mix all the ingredients in a bowl and then set it in the fridge for at least 12 hours.
What comes out is addictively delicious.
These are a wonderful complement to a charcuterie or cheese board. For a good drink pairing, go for something not too sweet with a little orange flavor.
Use orange zest and shallots for an artful touch.