Marinated Olives
For our Spring dinners, we’re leaning away from an overly fussy table. The menu is more relaxed, which means you, as the host, can stay at the table with your guests.
We begin with marinated olives that can remain on the table throughout the meal.
Marinated Olives
Serves 4-6
Ingredients
12 oz Lucques, Picholine, or Castelvetrano olives
8 oz olive oil
2 tsp herbs de Provence
2 sprigs rosemary
1 tsp red pepper flakes
2 tbsp red wine vinegar
zest of 1 lemon or orange
4 garlic cloves
bay leaf
Equipment
saucepan
Preparation
Add the olive oil, herbs de Provence, rosemary, red pepper flakes, red wine vinegar, garlic cloves, bay leaf, and zest in a medium saucepan until aromatic, about 5-7 minutes.
Take the pan off the heat and allow to cool until warm. Whisk in the red wine vinegar.
Pour the infused oil over the olives. Refrigerate until you’re ready to serve.
