Marinated Olives

By: Hannah Lee Leidy
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.

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  • 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
  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

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