Marinated Olives

Name: Marinated Olives
Yield: 8
Ingredients: 1 pound assorted olives, such as Picholine, Cerignola and Niçoise; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 3 garlic cloves, peeled and smashed; 2 small dried red chiles, broken in half; 2 thyme sprigs; 1 rosemary sprig; 3 strips of orange zest; 3 strips of lemon zest

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Coco500, San FranciscoChef Loretta Keller transformed Bizou, a cozy 13-year-old bistro in a turn-of-the-century building, into this sleek small-plates restaurant.Plus: More Appetizer Recipes and Tips

By Loretta Keller

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Recipe Summary

Yield:

Ingredients

1 pound assorted olives, such as Picholine, Cerignola and Niçoise
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and smashed
2 small dried red chiles, broken in half
2 thyme sprigs
1 rosemary sprig
3 strips of orange zest
3 strips of lemon zest

Directions

Step 1

Combine all of the ingredients in a glass bowl. Cover tightly with plastic wrap and refrigerate for 4 days before serving.

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Marinated Olives

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Marinated Olives

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Marinated Olives