Marinated Olives & Artichoke Hearts
This gets better as it sits, so try to make it at least 1 day in advance. We particularly like using Casteveltrano olives for this recipe, but any mix will work.
¾ cup olive oil
3 cloves garlic, peeled and smashed
½ teaspoon chili flakes
peel of 1 lemon, pith removed
peel of 1 orange, pith removed
1 tablespoon roughly chopped fresh thyme leaves
1 14-ounce can or jar artichoke quarters, drained and rinsed
1 5-ounce jar olives, drained (about 1½ cups)
1. Heat olive oil, garlic, chili flakes, citrus peels, and thyme leaves in a small saucepan over medium heat. As soon as the oil heats up and the garlic begins to sizzle, turn off the heat.
2. Leave the oil to cool and infuse for 5 minutes, then pour over artichoke quarters and olives and mix well.
3. When completely cool, cover and store in the fridge.
Originally featured in Easy Summer Appetizers