provided by Jeff Morgan, author of Dean & Deluca: The Food and Wine Cookbook
This has become a classic offering at Dean & DeLuca, blending the tastes and colors of the Mediterranean with the heat of America’s Southwest. Thyme and lemon present their own natural lift here, but the addition of red pepper flakes makes the effect more pronounced and works wonderfully with a glass of bubbly or white wine.
1 cup unpitted medium firm green olives
2 tablespoons virgin olive oil
1 tablespoon lemon zest, grated or chopped fine
1/4 teaspoon red pepper flakes
Leaves from 3 sprigs thyme, or 1/4 teaspoon dried thyme
In a small bowl, toss all the ingredients together. Let sit at room temperature 15 minutes before serving. Serves 4 to 6 as an appetizer.
