Cherries as Olives



  • 1 lb cherries, de-stemmed and pitted
  • 1 orange
  • 1 lemon
  • 5 garlic cloves, peeled and crushed
  • 2 fresh rosemary sprigs
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 3/4 cup extra virgin olive oil
  • 1/4 c cup Spanish aged sherry vinegar
  • 1/4 teaspoon sea salt


  1. Place de-stemmed and pitted cherries in medium bowl. Using a vegetable peeler, remove half the zest of the lemon and orange. Add to the bowl along with the garlic, rosemary, thyme and bay. In a small bowl, whisk together olive oil, vinegar and salt. Pour over cherry mix. Stir thoroughly. Let sit at room temperature for four hours, stirring a few times. Cover and refrigerate to marinate overnight. Allow to reach room temperature before serving.