Marinated Black and Green Olives
makes about 3 cups
NOTE: These olives will keep in the refrigerator for at least a
month and are perfect for impromptu entertaining. Ouzo is a sweet,
licorice-flavored Greek spirit. You can substitute
sambuca.
8 ounces large, brine-cured green olives with pits
8 ounces large, brine-cured black olives with pits
5 large garlic cloves, crushed
3 large shallots, thinly sliced
1 teaspoon grated orange zest
1 teaspoon minced fresh thyme leaves
1 teaspoon hot red pepper flakes
1/2 cup ouzo
1/4 cup extra-virgin olive oil
3/4 teaspoon salt
Pinch cayenne pepper
INSTRUCTIONS:
1. Drain olives into colander and rinse them well under cold running water. Drain olives well.
2. Combine remaining ingredients in glass or plastic bowl. Add olives and toss to combine. Cover and refrigerate for at least 12 hours. Remove from refrigerator at least 30 minutes before serving.