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Olives Marinated in Orange and Thyme-infused Olive Oil (courtesy of Chef Erin Coopey)
Serves 4

Ingredients:
1 orange
1 lemon
4 garlic cloves, peeled
1/4 cup San Juan de Ullum Extra Virgin Olive Oil
2 tbsp sherry vinegar
2 sprigs fresh thyme
1/2 tsp salt
1 jar (12 oz) Estancia Lucia ‘Arauco’ Olives of Argentina

Method:
Zest the orange and the lemon and place in a bowl along with the juice of the orange.
Using the flat side of your knife, crush the garlic cloves and combine with the zest and orange juice. Next, add the olive oil, sherry vinegar, thyme, salt and olives to the juice and zest and mix well. An easy way to do this is to combine the olives and dressing in a plastic bag or container with a lid and simply shake.
Allow the mixture to marinate at least 12 hours before serving. Serve at room temperature.

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