Food & Cooking Recipes Appetizers Herb-Marinated Olives Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Herb-Marinated Olives, Garden Veggie Dip, Pickled Carrots, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson). Ingredients 2 cups unpitted large green olives, drained ⅓ cup extra-virgin olive oil 2 tablespoons chopped fresh parsley 1 tablespoon grated lemon zest 1 tablespoon lemon juice 2 teaspoons fennel seed 2 teaspoons fresh thyme leaves Pepper Directions In a medium bowl, toss together olives, oil, parsley, lemon zest and juice, fennel and thyme; season with pepper. Let marinate at room temperature 1 hour (or cover and refrigerate, up to 1 week). Cook's Notes These eats can be made ahead, so all you have to do day-of is add crunchy veggies and store-bought pickles. Rate it Print