Sa­vory, a lit­tle sweet, a bit herby — and so ad­dic­tive

San Antonio Express-News (Sunday) - - Taste -

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.


Emily Spicer / Staff

Use orange zest and shal­lots for an art­ful touch.


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