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A16's Marinated Olives




Source of Recipe


Christopher Hille, of A16 (San Francisco, CA) and catgurrl


List of Ingredients




1/3 cup extra-virgin olive oil
1 to 2 cloves garlic, peeled and sliced
1 (4-inch) sprig fresh rosemary
1 fresh or dried bay leaf
Pinch crushed red pepper flakes
1 cup large, firm green olives (such as cerignola)
1 cup oil-cured black Italian, French or Spanish olives


Recipe



Combine the olive oil, garlic, rosemary, bay leaf and pepper flakes in a skillet. Cook gently over low to moderately low heat for about 5 minutes to release the flavor of the seasonings; do not let the garlic color.


Add the olives and cook gently until they are hot throughout, about 5 minutes. Let cool until they are just a little warm, then serve.

Makes 8 servings.

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NOTE:
You can keep these olives for several days in the refrigerator, but they are best served slightly warm.