Infused Olives

By • December 19, 2010 1 Comments

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Author Notes: There is nothing I like better then offering food gifts.
Olives in Extra Virgin Olive Oil make such beautiful gifts and they are always great to have around for an aperitif.
I prefer using smaller organic olives but sometimes I make 3 different jars using 3 types of olives, small organic, black and green.
Feel free to use whichever you like best or is easier for you to get hold of.
Serve in small bowls with bread on the side, the Olive Oil is delicious when infused.
Maria Teresa Jorge


Serves 4 jars

  • 4 cups olives
  • 2 tablespoons dry oregano leaves
  • 1 organic orange
  • 3 garlic cloves minced
  • Extra Virgin Olive Oil, enough to fill the jars
  1. Dry the olives very well with kitchen paper towel.
  2. Wash the orange, dry it very well and zest it to get strips of orange peel - I like the Oxo Good Grips Lemon Zester because the holes are very sharp and I get really great strips of orange peel.
  3. Peel the garlic cloves. Remove the green inside germ and mince the garlic as small as you can.
  4. Fill the jars with olives and Olive Oil to 3/4, divide the oregano, orange zest and garlic in the jars, This step is necessary because it's very difficult to shake and divide the oregano, orange zest and garlic if the jars are already filled to the top.
  5. Re-open the jars, finish filing with more olives and Olive oil, put the lid on and shake. Make sure the olives are totally covered with Olive Oil.
  6. Best eaten after a couple of days of making so the Olives and Olive oil are nicely infused.

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