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 whole garlic cloves, peeled and smashed
½ teaspoon chili flakes
zest of 1 lemon, peeled
zest of 1 orange, peeled
1 tablespoon fresh thyme leaves, roughly chopped
1 14-ounce can or jar artichoke quarters, drained and rinsed
1 5-ounce jar olives, drained (about 1 1/2 cups)
1. Heat olive oil, garlic cloves, 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 five 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