This “olive lovers only” mix from À Table author Rebekah Peppler goes great with a drink, whether that’s an aperitif for one or cocktails for a small crowd. Fragrant with orange, coriander, and peppercorns, the simple marinade is an easy way to upgrade a store-bought staple. Make it hours or even days in advance—stored in the fridge, the olives will last for about two weeks.
What you’ll need
Small Saucepan
$160 At Amazon
Chef's Knife
$61 $51 At Amazon
Glass Storage Container
$20 At Amazon
Recipe information
Yield
6 Servings
Ingredients
Preparation
Step 1
Cook orange, garlic, bay leaves, and oil in a small saucepan over medium heat, swirling occasionally, until garlic is sizzling and golden around the edges, 8–12 minutes. Remove from heat and stir in thyme sprigs, vinegar, peppercorns, and coriander seeds. Let cool until marinade is lukewarm, about 20 minutes.
Step 2
Place olives in a small bowl and pour marinade over. Let sit at room temperature 1–4 hours before serving.
Do ahead: Olives can be marinated 2 weeks ahead. Cover and chill. Bring to room temperature before serving.
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