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
LC Olive Primer Note
We started to give you an olive primer, listing all our favorite varieties that would work well in this recipe for herb-marinated mixed olives, but then we decided the best way for you to truly learn is to taste them. So go on, buy a variety of olive you’ve not had for a while, if ever. The recipe below calls for particular types of olives, but trust us, almost any olives will do. So don’t stress over the decision of which kind. Just keep calm and finish tossing together your appetizer.
Herb-Marinated Olives Recipe
- Quick Glance
- 10 M
- 10 M
- Makes 4 1/2 cups
- 1 cup Lucque olives
- 1 cup Nicoise olives
- 1 cup Nyons olives
- 1 cup Picholine olives
- 1/2 cup caper berries
- 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 bowl and serve.
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Herb-Marinated Olives Recipe © 2004 Sondra Bernstein. All rights reserved.
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