Italian Appetizer Recipes
Italian appetizer recipes from Le Marche region: black olives are a basic Italian food but the orange peel and wild fennel give an unusual twist to this starter dish. Clean the ripe, black olives, spread them on a spare cloth and cover with rough salt. Let them rest for an hour then pick the cloth and hang in a dry, cool spot; let drain for ten days shaking it every now and then. Place a basin under the bundle to collect the liquid. At this point the olives will look wrinkled for the loss of the liquid that gives the raw olives a bitter taste. Store them in glass or even better ceramic jars with some cloves of garlic, orange peel and abundant wild fennel. Let rest for a week at least. The olives will pick the flavors quickly and the results will be an intensely aromatic side dish to be served with cheeses or meats. Back to Le Marche recipes from Italian appetizer recipes
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