CALIFORNIA RELISH TRAY WITH CITRUS MARINATED RIPE OLIVES

Ingredients

  • FOR THE PICKLES:
  • 1 bunch multi-colored carrots, peeled and halved
  • 1/2 head small purple or yellow cauliflower, cut into small florets
  • 1 fennel bulb, sliced, stalks removed
  • 1 1/2 cups water
  • 1 1/2 cups rice vinegar (unseasoned)
  • 2 tablespoons kosher salt
  • 2 teaspoons sugar
  • 2 teaspoons whole coriander seeds
  • FOR THE ROSEMARY CITRUS MARINATED OLIVES:
  • 1 can Extra Large California Black Ripe Olives, drained and rinsed
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon freshly grated orange zest
  • 2 sprigs fresh rosemary, chopped
  • 1/4 51 extra virgin olive oil
  • FOR THE ROASTED GARLIC GOAT CHEESE SPREAD:
  • 1 head garlic
  • 2 teaspoons extra virgin olive oil
  • 4 ounces goat cheese
  • 1 sprig fresh thyme
  • 3 tablespoons heavy cream
  • 1 teaspoon freshly ground black pepper
  • 1 bunch radishes, halved
  • Crackers, for serving

Directions

For the pickles:  Fill a large pot with water and bring to a boil.  Blanch the carrots and cauliflower (in separate batches) for 30 seconds, then drain and rinse under cold water.

Divide the vegetables among 3 canning jars (2 quart size, 1 half pint or adjust the size according to the quantity of vegetables on hand).  Keep the colored carrots separate from the cauliflower and fennel to prevent the color from bleeding into the pickling liquid).  Add a clove of garlic to each jar and an even amount of coriander seeds.

Bring the water, vinegar, salt and sugar to a simmer until the salt has dissolved and remove from the heat.

Carefully pour the pickling liquid over the vegetables, leaving ¼ inch headroom in each jar and let sit for at least 1 hour, or up to 1-2 weeks in advance. Note: Pickles are best eaten within a month of initial date of pickling.

For the marinated olives: In a bowl combine the California Ripe Olives with the lemon and orange zest, chopped rosemary and extra virgin olive oil.  Let sit at room temperature for at least an hour or overnight.  Before serving, bring to room temperature and give a good stir to mix up the olive oil.

For the goat cheese spread: Heat oven to 325˚F. Slice top off head of garlic, exposing the cloves, wrap in aluminum foil, drizzle with olive oil and seal tightly. Roast for 45 minutes or until garlic is soft and caramelized.

In a stand mixer bowl, squeeze the roasted garlic cloves from the head and add goat cheese, leaves from the sprig of thyme, heavy cream and ground black pepper. Whip well until combined using the whisk attachment and then scoop into a small bowl.

To serve relish plate, set out a large platter or wood cutting board – arrange the bowl of marinated olives, goat cheese spread, a bowl of radishes, crackers and homemade pickles.

Recipe created for the California Olive Committee by Susan Palmer of The Girl in the Little Red Kitchen