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