1 1/2 cups of Olive Variety
1 cup Cosimano & Ferrari Arbequina Olive Oil
4 cloves of garlic, thinly sliced
4 bay leaves, torn into pieces
1 teaspoon each; coriander seeds, dried basil, rosemary, thyme
1/4 teaspoon crushed red pepper
Sun-dried tomatoes, julienned
1/4 cup of Cosimano & Ferrari White Balsamic
Shaved fennel for decoration
In a large bowl combine all ingredients and stir well to combine. Add shaved fennel and fresh herbs at will. Serve.
Don’t discard the remaining olive oil after the olives are gone — it it delicious served as a dipping oil for crusty French bread or drizzled over pasta or grilled vegetables.