For a quick and extremely easy antipasto, whip up this very simple recipe. You can use any single olive variety or combination you want; some are salty and briny, some fresh-tasting, some green or black or brown, some wrinkly and pungent, some smooth and mellow. I like a simple mix of one green and one black variety. This recipe can be made one week ahead and refrigerated.
Recipe information
Yield
makes 3 cups
Ingredients
Preparation
Step 1
In a medium-size, heavy skillet, stir the oil, lemon zest, and red pepper flakes over medium heat just until fragrant, about 1 minute. Remove from the heat and stir in the olives. Add the lemon juice and basil, and toss to coat. Transfer the olive mixture to a container. Cover and refrigerate to allow the flavors to blend, stirring occasionally, about 12 hours.
Step 2
Bring the olive mixture to room temperature, stirring occasionally. Transfer the olive mixture to a small bowl and serve.
