Mixed marinated olives

mixed marinated olives

You want about a cup of each olive varietal; I try to keep my mix to my four favorites, but feel free to substitute in with whatever you like or can find. In the olive mix, look for a variety of color size and point of origin. I use most frequently a mix of gaeta, Castelvetrano, arbequina, and picholine. <br /> <br />Additional add ins to consider: 1 finely minced garlic clove, zest of 1 lemon, Aleppo or urfa chili pepper, a tiny pinch of crumbled dried tarragon. <br />

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