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Marinated Olives with Thyme and Orange Zest

Yield Makes 3 cups


  • 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

How to Make It

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

The Catering Company, Chapel Hill, North Carolina