Combine all of the ingredients.
Marinate in the refrigerator for a day or two to blend the flavors, stirring from time to time.
2 lbs. assorted olives (cerignola, arbequina, barnier picholine, kalamata)
Zest and juice of 2 oranges and 2 lemons
5 sprigs fresh thyme
3 or 4 bay leaves
½ tsp. chile flakes
2 heads roasted garlic
1 cup sherry vinegar
2 cups olive oil
Zest and juice of 2 oranges and 2 lemons
5 sprigs fresh thyme
3 or 4 bay leaves
½ tsp. chile flakes
2 heads roasted garlic
1 cup sherry vinegar
2 cups olive oil
This article appears in Nov 1-30, 2010.