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Marinated Olives

(recipe, Carrie Floyd)

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This makes an easy appetizer served with bread and a wedge of cheese.


  1. 2 cups mixed olives, rinsed of brine
  2. 1½ cups extra-virgin olive oil
  3. 4 cloves garlic, peeled and crushed
  4. Zest of 1 orange, removed in large strips
  5. 3 to 5 sprigs fresh thyme
  6. ¼ tsp. dried red chile flakes
  7. ½ tsp. freshly ground black pepper


  1. Mix all the ingredients together in a large jar or crock; stir until well distributed. Serve, or cover and refrigerate for up to a month.