NANA DECLARES THIS A WINNER!
There is nothing in my book that makes a house smell so delicious
as olive oil and garlic warming on the stove. Add a few coriander
seeds, fennel seeds and black pepper corns, what's not to like.
This almost seemed to me to be more of an Italian specialty
than French. Either way, we loved it. I used what was available in
my pantry, stuffed green olives and a can of pitted black olives.
Now that I tried and loved the recipe, I am going to try some pitted
Kalamata olives and other types of olives to vary the recipe.
This would make a wonderful addition to any anti pasta selection.
It also reminded me of the little dishes of olives that were served to
us in Portugal along with some delicious breads.
Loved everything about this.
Simple, easy to find (or have on hand ingredients), great aroma
when preparing, keeps for a while and tastes delish. I was surprised
to read that the spices were to be warmed in a dry pan.
I re-read that part of the recipe several times. Just as Dorie said,
the warmed dry ingredients created a lovely aroma.
A winner all around. And with a busy Thanksgiving week-
the ease of this recipe was especially appreciated.
Hope all the Doristas had a lovely holiday !