HungryForever

MARINATED OLIVES

For a quick and extremely easy antipasto, whip up this very simple recipe. You can use any single olive variety or combination you want; some are salty and briny, some fresh-tasting, some green or black or brown, some wrinkly and pungent, some smooth and mellow. I like a simple mix of one green and one black variety. This recipe can be made one week ahead and refrigerated.

Ingredients

3tablespoons olive oil
1tablespoon grated lemon zestfrom about 2 lemons
teaspoon ½dried crushed red pepper flakes
1cups ½Sicilian cracked green olives or other green olives
1cups ½kalamata olives
3tablespoons fresh lemon juicefrom about ½ lemon
2tablespoons chopped fresh basil

Instructions

In a Medium-Size, heavy skillet, stir the oil, lemon zest, and red pepper flakes over medium heat just until fragrant, about 1 minute. Remove from the heat and stir in the olives. Add the lemon juice and basil, and toss to coat. Transfer the olive mixture to a container. Cover and refrigerate to allow the flavors to blend, stirring occasionally, about 12 hours.
Bring the olive mixture to room temperature, stirring occasionally. Transfer the olive mixture to a small bowl and serve.