Name: Our World-Famous Olive Medley
Yield: Makes about 1 qt [960 ml]
Ingredients: 1 cup [160 g] French Provençal olives, black or green; ¼ cup [40 g] capers, drained; 1 tsp za’atar; 1 tsp Aleppo pepper; 1 cup [160 g] Kalamata olives; 1 cup [160 g] Castelvetrano olives; 1 shallot, thinly sliced; 4 garlic cloves, thinly sliced; ½ cup [120 ml] extra-virgin olive oil; 3 strips of lemon peel, removed with a vegetable peeler; ¼ cup [10 g] chopped parsley; ½ cup [110 g] chopped roasted red peppers

Preparation info

Makes about
1 qt

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

My favorite way to eat olives is directly from the barrel, but when I want to get a bit fancier, I bring home a pint of our house-made marinated olives. Most retailers sell mixed olives that arrived premixed and seasoned, but we like to mix and match our own, using olives from different continents. We then season them in small batches. Our customers seem to approve, as this cocktail blend is one of the most popular items in the store. I think it looks and tastes best when the olives are lef