Marinated Olives

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



  • 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


  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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