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

Olives are a fruit and a native of the Mediterranean region. Olives are high in monosaturated fats and a good source of vitamin E. Olives are almost always on the Greek table, enjoyed as snacks or appetizers or as part of a meal. INGREDIENTS: 1/2 cup extra virgin olive oil 1/4 cup red wine vinegar...Read More