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Marinated Olives & Artichoke Hearts

goop

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.

Serves 6 to 8

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. Let the oil cool and infuse for 5 minutes, then pour over the artichoke quarters and olives and mix well.

3. When completely cool, cover and store in the fridge.

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