This is a simple and terrific recipe. Make more than you need. They keep for a week or more and just keep getting better and better.
makes about 2 cups (serves 8–10)
- 2 cup assorted olives
- 1 lemon, zested into long strips
- ¼ cup red wine vinegar
- ¼ cup very good olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoon dried oregano
- .125 teaspoon cayenne pepper (or to taste)
Place the olives on a medium sized bowl.
In a small saucepan add lemon zest, vinegar, olive oil, and the lemon juice. Bring this mixture to a simmer. Then remove from the heat.
Add the oregano to the oil mixture and stir well. Pour the warm oil over the olives, stirring to coat them. Let the olives come to room temperature.
Once cool, sprinkle the mixed herbs and cayenne pepper over the olives, stir again the get the herbs well incorporated. Let the olives sit at room temperature at least 2 hours before serving. They may alternatively be kept for up to 1 week in the refrigerator.