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 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.

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

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement