About the Recipe:
Olives are prevalent throughout the Mediterranean, but the number of Greek varieties just might exceed that of any other country. They are commonly served as a meze, sometimes unadorned but often marinated such as in this recipe. Start with good olives with their pits and packed in brine
3 cups large brine-cured olives with pits (combination kalamata, black, and green)
3 medium shallots, halved and sliced thin
¼ cup extra-virgin olive oil
3 medium garlic cloves, peeled and crushed
1 teaspoon grated lemon zest
1 teaspoon minced fresh oregano leaves
1 teaspoon red pepper flakes
¾ teaspoon kosher salt
Rinse the olives thoroughly, drain, and pat dry with paper towels.
Toss the olives with the remaining ingredients, cover, and refrigerate for at least 12 hours or up to a week.
Let the olives sit at room temperature for about 30 minutes before serving.
Preparation 15 min. 12 hours refrigerating