Herb and Citrus Marinated Olives
2 garlic cloves, minced
¼ cup flat-leaf parsley, chopped
2 tablespoons fresh tarragon, chopped
2 teaspoons fresh chives, chopped
½ teaspoon ground coriander
Pinch cayenne
Grated zest of ½ lemon
Grated zest of ½ lime
Course salt and freshly-ground pepper to taste
3 cups mixed olives such as niçoise, kalamata, pincholine
2 small bay leaves
About ½ cup extra-virgin olive oil, or enough to cover
Combine garlic, herbs, zest, salt, and pepper in a food processor and run briefly until mixture forms a paste.
In a medium-sized bowl, toss olives with herb mixture and cover with olive oil. Olives can be served immediately or refrigerated in a glass jar for 3-4 weeks.
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