Marinated Olives with Thyme and Orange Zest

Coastal Living
Makes 3 cups


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1 cup Cerignola olives, drained
1 cup picholine olives, drained
1 cup niçoise olives, drained
1/3 cup extra-virgin olive oil
1/2 teaspoon fresh thyme leaves
1 teaspoon orange zest
Garnishes: fresh thyme sprigs, orange zest


Combine olives; drizzle with olive oil. Sprinkle with fresh thyme and orange zest. Garnish, if desired.

Created date

February 2008