This “olive lovers only” mix from À Table author Rebekah Peppler goes great with a drink, whether that’s an aperitif for one or cocktails for a small crowd. Fragrant with orange, coriander, and peppercorns, the simple marinade is an easy way to upgrade a store-bought staple. Make it hours or even days in advance—stored in the fridge, the olives will last for about two weeks.
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Ingredients
6 Servings
1
small navel orange, quartered, thinly sliced
8
large garlic cloves, lightly crushed
2
bay leaves
¾
cup extra-virgin olive oil
6
sprigs thyme
2
Tbsp. sherry vinegar or red wine vinegar
1
Tbsp. black peppercorns, crushed
1
Tbsp. coriander seeds, crushed
2
cups mixed olives (such as Niçoise, Picholine, and/or Cerignola)
Preparation
Step 1
Cook orange, garlic, bay leaves, and oil in a small saucepan over medium heat, swirling occasionally, until garlic is sizzling and golden around the edges, 8–12 minutes. Remove from heat and stir in thyme sprigs, vinegar, peppercorns, and coriander seeds. Let cool until marinade is lukewarm, about 20 minutes.
Step 2
Place olives in a small bowl and pour marinade over. Let sit at room temperature 1–4 hours before serving.
Do ahead: Olives can be marinated 2 weeks ahead. Cover and chill. Bring to room temperature before serving.
Recipes adapted with permission from ‘À Table: Recipes for Cooking + Eating the French Way’ by Rebekah Peppler. Copyright © 2021 by Rebekah Peppler. Published by Chronicle Books.
Buy it on Amazon or Bookshop.org
This “olive lovers only” mix from À Table author Rebekah Peppler goes great with a drink, whether that’s an aperitif for one or cocktails for a small crowd. Fragrant with orange, coriander, and peppercorns, the simple marinade is an easy way to upgrade a store-bought staple. Make it hours or even days in advance—stored in the fridge, the olives will last for about two weeks.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients6 Servings1small navel orange, quartered, thinly sliced8large garlic cloves, lightly crushed2bay leaves¾cup extra-virgin olive oil6sprigs thyme2Tbsp. sherry vinegar or red wine vinegar1Tbsp. black peppercorns, crushed1Tbsp. coriander seeds, crushed2cups mixed olives (such as Niçoise, Picholine, and/or Cerignola)PreparationStep 1Cook orange, garlic, bay leaves, and oil in a small saucepan over medium heat, swirling occasionally, until garlic is sizzling and golden around the edges, 8–12 minutes. Remove from heat and stir in thyme sprigs, vinegar, peppercorns, and coriander seeds. Let cool until marinade is lukewarm, about 20 minutes.Step 2Place olives in a small bowl and pour marinade over. Let sit at room temperature 1–4 hours before serving.Do ahead: Olives can be marinated 2 weeks ahead. Cover and chill. Bring to room temperature before serving.Recipes adapted with permission from ‘À Table: Recipes for Cooking + Eating the French Way’ by Rebekah Peppler. Copyright © 2021 by Rebekah Peppler. Published by Chronicle Books. Buy it on Amazon or Bookshop.org