Marinated Olives

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.

Plus: More Appetizer Recipes and Tips

  • Servings: 8

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

How to make this recipe

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

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