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Author Notes: Set these out with your holiday party appetizer spread (with a bowl for discarded pits!) and prepare to watch your crostini get completely ignored. —Kendra Vaculin
Makes about 1 pint of olives
- 1 1/2 cups olive oil
- 4 cloves garlic, halved
- Peel of 1 large orange, shaved with a potato peeler or paring knife, in about 1 inch-wide strips
- 4 to 6 sprigs fresh rosemary
- 1 teaspoon red pepper flakes
- 2 tablespoons fresh orange juice
- 15 ounces plain olives (I used a mix of jarred green Castelvetranos and Kalamatas; use "dry weight" measurements from the labels), drained and rinsed
- Pour olive oil into the bottom of a medium pot. Add garlic and set over low heat. Warm the oil though, taking care not to fry the garlic, for about 3 minutes. Add the orange peel, rosemary, and red pepper flakes and continue to warm until hot, about 3 more minutes.
- Remove from heat and mix in orange juice. Then add olives, mixing to coat and submerge in the oil. Let sit until cool. Serve immediately or pour mixture (rosemary sprigs, orange peel, and all) into sealable containers (I used mason jars with lids because #brooklyn) and store in the fridge. Will keep for a little over a week.
- This recipe is a Community Pick!