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.—Sondra Bernstein
1 cup Lucque olives
1 cup Nicoise olives
1 cup Nyons olives
1 cup Picholine olives
1/2 cup caperberries
1/4 cup lemon zest (thin strands)
1 bunch thyme, leaves removed
1/4 cup extra-virgin olive oil
1. In a large bowl, toss together the olives, caperberries, zest, thyme, and olive oil. Scoop into a decorative bowl and serve.
Recipe © 2004 Sondra Bernstein. All rights reserved.