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Marinated Olives

Contributed by Loretta Keller

SERVINGS: 8

•BASIC-EASY
•MAKE-AHEAD
•VEGETARIAN

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

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

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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