RECIPE

Marinated Olives

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 8

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

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 8
  • BASIC-EASY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • 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.