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Marinated Olives

(Makes about 3 cups)

Green Olives with pits – 8 ounces large, brine-cured

Black Olives with pits – 8 ounces large, brine-cured

Garlic – 5 large cloves, crushed

Shallots – 3 large, sliced thin

Sambuca (liquor) – 1/2 cup

Olive Oil – 1/4 cup, extra-virgin

Orange – 1 teaspoon zest, grated

Thyme – 1 teaspoon fresh leaves, minced

Red Pepper Flakes – 1 teaspoon

Sea Salt – 3/4 teaspoon

Cayenne Pepper – pinch

  • Drain the olives in a colander and rinse them well under cold running water. Drain the olives of excess water.
  • Combine the remaining ingredients in a glass or plastic bowl. Add the olives and toss to combine. Cover and refrigerate for at least 12 hours. Remove from the refrigerator at least 30 minutes before serving.

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