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(recipe, Carrie Floyd)
This makes an easy appetizer served with bread and a wedge of cheese.
- 2 cups mixed olives, rinsed of brine
- 1½ cups extra-virgin olive oil
- 4 cloves garlic, peeled and crushed
- Zest of 1 orange, removed in large strips
- 3 to 5 sprigs fresh thyme
- ¼ tsp. dried red chile flakes
- ½ tsp. freshly ground black pepper
- 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.