Herb-Marinated
Olives
by Sondra Bernstein
from The
Girl & The Fig Cookbook
(Simon & Schuster,
2004)
Makes 4 1/2 cups
This simple combination can be made with your favorite olives and herbs. Remove from the refrigerator about an hour prior to serving. These olives are wonderful to have on hand for snacking or for a cocktail party.
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Ingredients |
| 1 cup | Lucque olives | |
| 1 cup | Nicoise olives | |
| 1 cup | Nyons olives | |
| 1 cup | Picholine olives |
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| 1/2 cup | caperberries | |
| 1/4 cup | lemon zest (thin strands) | |
| 1 bunch | thyme, leaves removed | |
| 1/4 cup | extra-virgin olive oil | |
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1. In a large bowl, toss all ingredients together.
Recipe © 2004 Sondra Bernstein.
All rights reserved.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved. Terms of use.
Reviews
[Leslie
Schmid] I think this is a great way to have a little something with cocktails,
rather than making a big production if you're preparing a great dinner.
The caperberry addition was a nice touch and changed the look of the bowl.
I might add some garlic next time and freshly ground salt and pepper.
[Diane
Schwartz] I have many different recipes for marinated olives. This
was one of the simplest and, I have to say, probably one of the tastiest.
We had some left over, and I found that they were even better the next
day. If you love olives, this is a winner.
