Recipes

Marinated Olives

A bowl of marinated olives from Indaco
Image by Andrew Cebulka

Pregame serious brunch preparations like the Italians do. Indaco chef Mark Bolchoz suggests trying aperitivos like low-ABV wine and warmed marinated olives.

recipe heading-plus-icon

    ingredients
  • 4 cups castelvatrano olives whole
  • 4 cups Cerignola olives whole,
  • 2 parsley bunches
  • 1 oregano bunch
  • 1 basil bunch
  • 5 garlic cloves
  • 1 shallot
  • 4 cups extra virgin olive oil
  • ½ cup red wine vinegar
  • ¼ cup capers, drained
  • 4 lemons, zested
  • 1 tablespoon crushed red pepper
steps
  1. Drain olives and set aside in an airtight container.
  2. Roughly chop herbs, garlic, and shallot. In the bowl of a food processor, add herbs, garlic, and shallot along with remaining ingredients. Blend until smooth. Pour mixture over olives and seal with lid. Let sit at room temperature for two hours to allow flavors to develop. Store in refrigerator until ready to serve.
  3. When ready to serve olives, preheat oven to 350 degrees. Place olives plus herb mixture in a small baking dish and bake until warmed through, about five minutes.
  • Created by chef Mark Bolchoz, Indaco, Charleston

Leave a Reply

Be the first to comment.


The Local Palate Marketplace Ad: I'm Just Here for the Snacks

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW