Warm Marinated Olives

Turkish bay leaves have a more complex, well-rounded flavor than the domestic variety. Here, they add a subtle, sweet astringency to a combination of green and black olives.

• 1/2 cup extra-virgin olive oil
• 4 medium cloves garlic, peeled and smashed
• 4 (3x1-inch) strips orange zest
• 3 (3x1-inch) strips lemon zest
• 1 Tbs. fresh rosemary leaves
• 1 large or 2 small dried Turkish bay leaves
• Pinch of crushed red pepper flakes
• Generous pinch of ground allspice
• 1 cup pitted brined green olives, preferably picholine
• 1 cup pitted brined black olives, preferably Kalamata

Heat the oil and garlic in a 2-quart saucepan over medium-low heat until the garlic turns golden, about 3 minutes. Add the orange and lemon zests, the rosemary, bay leaves, red pepper flakes, and allspice and sizzle for 2 minutes more, stirring occasionally. Add the olives and toss to coat. Transfer to a bowl to cool, then cover and refrigerate, stirring occasionally, for at least 2 days and up to 1 week.


Just before serving, gently reheat the olive mixture in a small saucepan over low heat until warmed through, 2 to 3 minutes. Scoop the olives and aromatics into a serving bowl and pour a bit of the oil on top. Serve warm.