Fry

Garlic-Orange-Rosemary Marinated Olives

Name: Garlic-Orange-Rosemary Marinated Olives
Cook time: 10 min
Yield: Makes about 1 pint of olives
Cuisine: Spanish
Ingredients: 1 1/2 cups olive oil; 5 cloves garlic, smashed; 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 1/2 teaspoons 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

by: Kendra Vaculin

October 29, 2015

5 Ratings

Photo by Bobbi Lin

Cook time 10 minutes
Makes about 1 pint of olives

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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

Test Kitchen-Approved

Ingredients

1 ¹/₂ cups olive oil
5 cloves garlic, smashed
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 ¹/₂ teaspoons 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

Directions

In a medium saucepan, heat the olive oil and smashed garlic over low. Warm the oil though, tossing occasionally and taking care not to fry the garlic, about 3 minutes. Add the orange peel, rosemary, red pepper flakes, and olives. Cook, stirring occasionally, until the garlic is just starting to brown at the edges, about 5 minutes. Remove from the heat.
Stir in the orange juice, mixing to combine. Set aside to cool. Serve slightly warm or allow to cool completely before transfering (rosemary sprigs, orange peel, and all) into an airtight container to store in the fridge. Will keep for 1 week.

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3 Reviews

Write a Review

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. ;)

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.