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Mixed Olives with Caper Berries

This recipe for mixed olives is adapted from "Martha Stewart's Hors d'Oeuvres Handbook."

  • Yield: Makes 2 1/2 cups
Mixed Olives with Caper Berries

Source: The Martha Stewart Show, September Fall 2008


  • 8 to 10 ounces (2 cups) assorted olives, such as Alfonso, kalamata, nicoise, and red and green Cerignola
  • 1/2 cup caper berries
  • 1 teaspoon crushed red-pepper flakes
  • 1 head Roasted Garlic, cloves peeled and left intact
  • Zest of 1 orange
  • 1 sprig fresh thyme, picked
  • 1 sprig fresh rosemary, picked


  1. In a large bowl, combine the olives, caper berries, red-pepper flakes, garlic, and zest.

  2. Transfer to a serving bowl and garnish with thyme and rosemary.

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