Pablo's Tangerine-Cumin Olives
Here at Apollo,
having the good luck of being surrounded by dozens of different
cultivars of olive trees, we couldn't do less than cure our own olives.
The difference between these olives and the ones you can get in cans or
jars is as big as the bread you bake yourself and the sliced white
bread that comes in plastic bags.
We prepare olives with the Mission olive (very flavorful after you get
rid of the harsh bitterness), the rounded Manzanillo, the small sweet
Arbequina, the rotond Amphisa, the pear shaped Perasana, and the fleshy
Sevillano and Barouni.
When it comes to dressing olives it's
important that you still can appreciate and taste the olive itself. Too
much garlic, too much lemon, too much chili pepper are the most common
Also, make sure that your olives don't carry the overpowering taste of brine or salt.
You can prevent this by soaking them in cold water overnight.
Once dressed, leaving the olives in the fridge for a couple of days will help flavors to come together.
This dressing, having a touch of bitter-sweet flavors is an ideal match for an aperitif like Cinzano or Campari.
1 large cup of brine-cured black olives
1 ½ tsp cumin seeds
½ tsp fennel seeds
1 ½ tsp tangerine zest
½ tsp lemon zest
2 tsp tangerine juice
1/2 tsp of lemon juice
1 tsp fresh cilantro leaves
Apollo Sierra Grind half of the seeds.
Place the olives in a bowl with the ground seeds and the whole seeds.
Add the zest and the juice of the tangerine and the lemon.
Add just a bit of the olive oil.
Mix well and put it in the fridge.
Take them out of the fridge at least 45 minutes before serving (in summer, 20 minutes).
Add the chopped cilantro leaves and drizzle with Apollo Olive Oil, Sierra blend.
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