Shelly's Recipe

MARINATED BLACK AND GREEN OLIVES

Category: Cold

1 1/2 cups large, brine-cured green olives with pits
1 1/2 cups large, brine-cured black olives with pits
3 shallots, sliced thin
1/2 cup Sabula (see note)
1/4 cup extra-virgin olive oil
3 cloves garlic, crushed
1 tsp grated orange zest
1 tsp minced fresh thyme leaves
1 tsp red pepper flakes
3/4 tsp table salt
Pinch cayenne pepper

Rinse the olives thoroughly, drain and pat dry. Toss the olives with the remaining ingredients. Cover and refrigerate for at least 12 hours. Remove from the refrigerator at least 30 minutes before serving.

Makes about 3 cups

Remember to put out a small bowl for the pits. Sambuca is a sweet, licorice-flavored Italian spirit. You can substitute ouzo, a Greek spirit with a similar taste.

To Make Ahead

The chilled marinated olives can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week. Remove from the refrigerator at least 30 minutes before serving.