Spiced Marinated Olives and Mushrooms
These addictive olives are perfect for snacking or adding flavor to your favorite dishes.
These addictive olives are perfect for snacking or adding flavor to your favorite dishes.
- 6 cloves garlic sliced
- 1 pound mixed olives (i like to go heavy on the green oliv
- 1/2 cup marinated olives (i get mine from the grocery stor
- 1 small tangerine cut in half and thinly sliced
- 1 tbsp rosemary coarsely chopped
- 1 tsp fennel lightly crushed
- 1 tsp coriander seeds lightly crushed
- 1/4 tsp dried crushed red pepper
- 1/4 cup fresh tangerine or orange juice
- 1/4 c fresh lemon juice
- 1 tbsp grated lemon peel
- Carbohydrate 5.54313999996104 g
- Cholesterol 0.470833332935314 mg
- Fat 4.84618812487472 g
- Fiber 1.75504063986428 g
- Protein 0.708687499908455 g
- Saturated Fat 0.723187697842561 g
- Serving Size 1 1 Serving (65g)
- Sodium 382.612885410373 mg
- Sugar 3.78809936009676 g
- Trans Fat 0.238704739573566 g
- Calories 63 calories
Step-by-step
- Combine all ingredients in a freezer resealable bag.
- Shake bag to blend ingredients.
- Marinate at least one day and up to five days.
Citrus juice provides acidity that breaks down the outer cell walls of the garlic, mellowing its harsh bite during the mandatory 24-hour resting period. Avoiding waste requires utilizing every part of the tangerine, including the pith, which contains natural pectin that slightly thickens the surrounding citrus juices into a cohesive coating.
Acidic Curing
Fennel seeds and coriander release essential oils more efficiently when lightly crushed with the flat side of a chef knife before hitting the marinade. Acidity from the lemon juice acts as a solvent, drawing fat-soluble compounds out of the rosemary and binding them to the natural oils coating the fruit.Cellular Infusion
Extended marinating up to five days allows sodium levels to draw out excess moisture from the garlic slices, replacing that water with aromatic oils. Plastic freezer bags ensure total surface contact using only a quarter cup of total juice, whereas a rigid bowl would require triple that volume to submerge the solids.Preservation Dynamics
Fresh citrus peel delivers volatile aromatic compounds that dried peels lack, though bottled juice can substitute at a strict one-to-one ratio if fresh fruit is unavailable. Maintaining refrigeration between 34 and 38 degrees Fahrenheit prevents microbial growth during the multi-day curing window.
