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Oakville Grocery's Spanish Olive Mix

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  • 3 c Unpitted Spanish olives
  • 2 tb Olive oil
  • 2 tb Balsamic vinegar
  • 2 Garlic cloves; minced
  • 1 ts Minced fresh thyme
  • 1 ts Minced fresh oregano
  • 1/4 ts Minced fresh rosemary
  • 1/4 ts Hot red pepper flakes
  • 1/2 Orange; removed with a zester , Zest of


Check specialty food markets for Spanish olives such as Arbequina, Manzanilla and Farga Aragon. If you can't find them, substitute other unpitted olives, aiming for a variety of colors, sizes and textures.
INSTRUCTIONS: Combine all ingredients in a large bowl. Let stand at cool-room temperature for at least 12 hours before serving.
Olives may remain at room temperature for up to 36 hours but should be refrigerated after that.
Yields 3 cups.
©1998 San Francisco Chronicle Page 1/ZZ1 Posted to CHILE-HEADS DIGEST by Judy Howle <> on Apr 19, 1998