Marinated Mixed Olives
makes 1 quart
For these Marinated Mixed Olives, I used a mixture of pitted castelvetrano (bright green), kalamata (large purple) and nicoise (small purple), but use any olives that you like (I’m a big fan of meaty-tasting gaetas as well). I think olives with pits tend to taste better than pitted, but depending on the familiarity of the party guests with one another, you might want to go pit-less. It can be hard to pick up a dude while spitting an olive pit out of your mouth. Or so I’ve heard.
1 quart of olives (I used a mixture of castelvetrano, kalamata and nicoise)
1/8 cup extra virgin olive oil
1/4 teaspoon red chili flake, or more to taste
zest from 1 lemon (use a microplane or fine grater)
2 tablespoons minced rosemary
2 tablespoons minced thyme
4 garlic cloves
1. Drain the olives from their brine and put the olives in a large bowl.
2. Add the olive oil, chili flake, lemon zest, rosemary and thyme to the bowl. Using the side of your knife blade, smash each garlic clove and peel of the skin and discard. Add the peeled garlic cloves to the bowl and stir everything to combine. Refrigerate and return to room temperature before serving.
Note: These can be served immediately or days later but taste best after one day of marinating.