Warm Marinated Olives

Seasons Bar & Lounge · San Francisco

The garlicky olives from chef Mark Richardson's bar menu can be ordered alone or as part of "Olives Three Ways." This includes fried blue cheese–stuffed Spanish Queen olives and a kalamata tapenade with sourdough bread crisps.

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  • Servings: Makes about 3 1/2 cups

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  • 1 pound mixed olives, such as kalamata, Picholine and Niçoise
  • 1 cup pearl onions, peeled
  • 1 cup garlic cloves, peeled
  • 8 large thyme sprigs
  • 6 large tarragon sprigs
  • 3 cups extra-virgin olive oil

How to make this recipe

  1. In a large saucepan, combine the olives with the pearl onions, garlic, thyme and tarragon. Add the olive oil and bring to a simmer. Cook over moderately low heat until the onions and garlic are tender, about 15 minutes. Discard the herb sprigs. Using a slotted spoon, transfer the olives, onions and garlic to a bowl. Let cool slightly and serve warm.

Make Ahead

The olive mixture can be refrigerated for up to 2 weeks. Serve warm or at room temperature.

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