olives + citrus. let that marinate.

Olives are often tossed atop pizzas, salads, and Chef Nathalie Dupree's fluffy foccacia. I used to think Kalamata olives were a bit frightening at first, with their midnight black color and briny scent and flavor.

When canned, they are ambiguously labelled, causing my eyes to skip right over them at the grocery store. This recipe puts these gems in the spotlight, by utilizing a clear bowl, and brightening up their taste and appeal with a zesty citrus note with sweet Italian herbs. This recipe can be made three days in advance, making it an ideal recipe for entertaining.

Marinated Olives for a Crowd

Yield: 3 cups

3 cups Kalamata olives

3/4 cup good olive oil (Olinda Olive Oil)

1-2 tablespoons lemon zest

1-2 tablespoons orange zest

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

5 large garlic cloves, finely chopped

1/3 cup fresh parsley, finely chopped

1/2 teaspoon dried crushed red pepper, to taste

Combine all ingredients in a large, resealable bag. Use 2 layers of bags to prevent leakage, if desired. Shake bag to ensure that the ingredients are distributed well. Refrigerate at least 1 day and up to three days, turning bag every so often. Let stand at room temperature for an hour before serving. Spoon into clear glass bowl, and top with some remaining marinade and a few whole basil leaves.

There make your house smell like a garden of herbs, which I think is the best part! I'm surious, what do you serve these with?

Olive you,

Lauren Furey

-Now We're Cookin'!