Marinated Olives

• Recipe by Cocktails 2006 and Loretta Keller

Coco500 • San Francisco
Chef Loretta Keller transformed Bizou, a cozy 13-year-old bistro in a turn-of-the-century building, into this sleek small-plates restaurant.

Ingredients

1. 1 pound assorted olives, such as Picholine, Cerignola and Niçoise
2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
3. 3 garlic cloves, peeled and smashed
4. 2 small dried red chiles, broken in half
5. 2 thyme sprigs
6. 1 rosemary sprig
7. 3 strips of orange zest
8. 3 strips of lemon zest

Directions

1. Combine all of the ingredients in a glass bowl. Cover tightly with plastic wrap and refrigerate for 4 days before serving.