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A16's Marinated Olives

Source of Recipe


Christopher Hille, of A16 (San Francisco, CA)






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
  






Instructions



1. 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.
   
   
2. 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.