Marinated black and green olives from The Best Italian Classics by Cook's Illustrated Magazine

  • shallots
  • ground cayenne pepper
  • garlic
  • oranges
  • thyme
  • dried red pepper flakes
  • sambuca
  • brine-cured black olives
  • brine-cured green olives

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate at least 24 hrs.

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