Cherries as olives is a Spanish recipe that spread quickly to America and become a favorite in the American cuisine. The recipe is also valid for other fruits, as blueberries give a fabulous taste when made in the same way. Of course you can serve this appetizer with a variety of dishes, but the best choice is toasted French baguette and low salt cheese, like mozzarella, cheddar, brie and goat cheese.
– 500 gm of stemmed and pitted cherries.
– ¼ cup of aged cherry vinegar “Spanish vinegar”.
– ¼ cup of olive oil.
– 1 orange.
– 2 fresh bay leaves.
– 4 garlic cloves.
– 1 lemon.
– 4 fresh rosemary springs.
– 4 fresh thyme springs.
– ¼ tsp of salt.
– 1 cup or almonds.
– Remove half the orange and lemon peel then chop the peels into shirt, thin stripes.
– Chop the garlic cloves with a sharp knife, making thin, small chops.
– In a bowl, whisk together olive oil, Spanish aged vinegar, chopped peels, garlic chops and salt.
– Add torn bay leaves, fresh thyme and rosemary spring then whisk again and let this mix in the fridge for an hour to flavor the marinade with herbs.
– After flavoring the marinade, add the cherries and toss all to cover well in marinade then cover the bowl with a cling film or plastic wrap and refrigerate over night.
– Before serving, the cherries should come to room temperature, for a nicer taste, and the almonds should be added just before serving, to keep their crunchy texture.