Garlic-Orange-Rosemary Marinated Olives

October 29, 2015

Test Kitchen-Approved

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

Ingredients

  • 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
In This Recipe

Directions

  1. 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.
  2. 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.

More Great Recipes:
Spanish|Garlic|Olive|Orange|Orange Juice|Rosemary|Make Ahead|Fry|Christmas|Fall|Thanksgiving|Winter

Reviews (3) Questions (0)

3 Reviews

Ann January 11, 2017
These olives are gorgeous looking, with green and orange and sprigs of rosemary throughout, but the flavors were way too subtle for me. I made the recipe exactly as written and let the olives rest in this marinade for a long time before refrigerating. But the only flavors I could taste at all were the olive oil and the rosemary. Finally had to add some additional garlic, rosemary, and pepper flakes. Waiting to see how they taste tomorrow.
 
beejay45 November 4, 2015
This sounds really interesting. I've seen orange and rosemary marinated olives before, but they were substantially more pickle-y. I like this softer version, I think. ;)<br /><br />Did you use any of the olive brine? Rinse the olives? Thanks!
 
Nancy T. November 22, 2015
The recipe says to drain and rinse the olives.