Spicy marinated mixed olives

1. 1

   Used meaty Spanish Gordal, and the french Nicoise and Lucques all with stone.

2. 2

   For the marinade, 3 to 5 cloves garlic, one whole peperoncini pepper, and 2 to 3 sprigs dried thyme.

3. 3

   Peel the garlic.

4. 4

   Put garlic and peperoncini in pan with olive oil.

5. 5

   Saute until the garlic just begins to golden.

6. 6

   Drain brine from olives.

7. 7

   (Can rinse with water, but the earthy taste is also nice.)

8. 8

   Add olives.

9. 9

   Add thyme.

10. 10

    Continue cooking until tender.

11. 11

    (10 minutes)

12. 12

    Remove from heat and place in serving dish.

13. 13

    Add lemon zest.

14. 14

    Add additional chile flakes, if desired.

15. 15

    Serve with aged cheese, such as Manchego or Iberico thinly sliced after being brought to room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.