Target: 6 × 4 inches · landscape

Lemon-Herb Marinated Olives

100 min · 8 appetizer servings

Ingredients

□ 2 lb mixed pitted green and black olives, drained

□ 1/3 cup extra-virgin olive oil

□ 2 medium lemons, zest removed in wide strips; reserve 1 tbsp juice

□ 4 garlic cloves, smashed and peeled

□ 2 rosemary sprigs

□ 6 fresh thyme sprigs

□ 1/4 tsp red-pepper flakes

□ 1/2 tsp whole black peppercorns, lightly crushed

□ 1/4 cup chopped fresh flat-leaf parsley

□ 1 large vegan crusty baguette, sliced

Directions

1. Drain and dry olives; strip lemon zest and reserve 1 tbsp juice. Combine oil, zest, garlic, rosemary, thyme, pepper flakes, and crushed peppercorns.

2. Warm over low heat for 3 minutes until fragrant, never sizzling. Stir in olives for 2 minutes until glossy and gently warm.

3. Off heat, add lemon juice and parsley; transfer to a shallow dish. Cool, cover, then refrigerate at least 60 minutes or up to 24 hours.

4. Set out for 20 minutes. Serve with vegan bread; refrigerate leftovers within 2 hours, or 1 hour above 90 F, and use within 4 days.

Cook’s note: Use a shallow glass dish to cool the oil quickly and distribute the herbs.