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 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

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