Makes about 4 cups / These are best eaten after they’ve marinated at least two days, but are equally delicious after two months. Just remember to turn the jar upside down every now and then to distribute the marinade. Wrap a raffia ribbon around the jar with a recipe card attached, or present with an inexpensive olive tray for serving.
4 cups assorted olives, such as niçoise, kalamata, picholine, and Sicilian green
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon dried Greek oregano
1/2 teaspoon crushed red pepper flakes
1 teaspoon fennel seed
1/2 teaspoon black pepper
1 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice
1 heaping tablespoon chopped fresh rosemary
1/4 cup chopped fresh Italian flat-leaf parsley
1. Place all ingredients in a bowl and toss to combine. Transfer to an attractive jar with a tight lid. Cover and refrigerate up to three months.