Picholine Olives With Roasted Garlic and Red Onion

Name: Picholine Olives With Roasted Garlic and Red Onion
Ingredients: 2 cups Picholine olives (8 to 10 ounces); 0.5 cup plus 1 tablespoon extra-virgin olive oil; 4 cloves garlic, thinly sliced lengthwise; 0.25 cup plus 2 tablespoons champagne vinegar; 0.5 small red onion, thinly sliced; 2 dried bay leaves; 1 tablespoon mixed (red, white, green) peppercorns, slightly crushed

2.6

(12)

By

Martha Stewart Editors

Updated on October 24, 2019

Yield:

2 cups

This recipe, from "Martha Stewart's Hors d'Oeuvres Handbook," is an easy make-ahead dish that goes over well at parties

Ingredients

2 cups Picholine olives (8 to 10 ounces)
½ cup plus 1 tablespoon extra-virgin olive oil
4 cloves garlic, thinly sliced lengthwise
¼ cup plus 2 tablespoons champagne vinegar
½ small red onion, thinly sliced
2 dried bay leaves
1 tablespoon mixed (red, white, green) peppercorns, slightly crushed

Directions

Place olives in a medium bowl; set aside. Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Add garlic; cook just until golden, about 2 minutes. Transfer garlic to a paper towel to drain, and let cool; set aside.
Bring 2 tablespoons vinegar and red onion to a simmer in a small saucepan over medium heat; reduce by half to 1 tablespoon. Add remaining 1/2 cup olive oil, 1/4 cup vinegar, bay leaves, and peppercorns; bring to a simmer. Stir in garlic. Pour warm mixture over olives, and marinate at room temperature for at least 2 hours. Olives may be made 1 week ahead, and refrigerated in an airtight container. Return to room temperature before serving.