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.—Sondra Bernstein
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convert Ingredients
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
Directions
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.
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[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.
[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.