INGREDIENTS: 4 cups mixed, unpitted olives (i.e., picholine, Nicoise, and kalamata) 3/4 cup extra-virgin olive oil Wide zest strips of peel from 1 lemon and 1 orange 4 dried bay leaves 3 tablespoons fresh rosemary leaves (removed from stems) 1 tablespoon fresh oregano leaves, chopped Garlic Confit (recipe below) 1/4 cup balsamic vinegar METHOD: Combine...Read More