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Yield
Serves : Makes about 3 1/2 cups

How to Make It

Step

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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