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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

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