Recipes Marinated Olives Be the first to rate & review! 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 Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email 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 Directions Combine all of the ingredients in a glass bowl. Cover tightly with plastic wrap and refrigerate for 4 days before serving. Rate it Print