Marinated Kalamata Olives

By bdeedman

Ingredients

• 250 g (8 oz) whole Greek Kalamata olives
• 2 cloves of garlic, unpeeled, slightly "smashed" with the flat of a heavy kitchen knife
• 1/4 medium red onion, thinly sliced
• peel of 1/2 small orange (try to get as less of the white pit as possible)
• spring of fresh thyme (or rosemary)
• 1 tablespoon Balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 bay leaf
• sliced fresh mild red chili (optional)

Preparation

Step 1

Combine all ingredients together, preferably in a glass container/bowl. Let olives mingle with the rest of the aromatics overnight, if possible. Keep them in a cool place (or fridge, if you have to; take them out 30 min before serving)
Serve in a rustic terracota bowl for maximum effect (Farro Fresh has the most divine Spanish terracotta serving dishes)