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.

Slideshow: More Tasty Snacks

Slideshow: Cocktail Party Recipes

  • Servings: Makes about 3 1/2 cups

Related Video

More Videos
How to Poach Eggs in a Strainer

Ingredients

  • 1 pound mixed olives, such as kalamata, Picholine and Ni├žoise
  • 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.

Contributed By





491287 recipes/warm-marinated-olives-cocktails-2009 2013-12-06T23:56:02+00:00 Mark Richardson cocktail-party|dinner-party|game-day|graduation-party|holiday-open-house|new-years-eve|thanksgiving|appetizers-starters|fast|make-ahead|vegetarian|snack warm olives,party snacks,bar food,Mark Richardson,Seasons Bar and Lounge,appetizer recipe recipes,warm-marinated-olives-cocktails-2009 491287
Close
Advertisement
Advertisement
Advertisement
Advertisement