Marinated olives and fresh pecorino from Mozza at Home: More Than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining (page 95) by Nancy Silverton and Carolynn Carreño

Notes about this recipe

  • DKennedy on December 06, 2016

    Another Thanksgiving appetizer. This was such a welcome surprise. I have attempted to make similar recipes in the past and never enjoyed how they have come out. This one was so easy and so delicious. I love that this can be made ahead of time and held in the fridge for eating later int the week. I didn’t add the pecorino because we had too many other cheese dishes on the buffet, but this would have made for a yummy addition and I will definitely add it when I eat the leftovers. Again, visually stunning served in a bowl with the bay leaves, garlic confit and rosemary peeking through. Leftovers have held well in my fridge for a few weeks.

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