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Marinating olives takes minimal effort for a large impact. The crucial part for success is to start with good olives. A mixture of various types is best to really catch peoples’ attention. I used a combination of the following:
- large pitted green olives, like Cerignola
The best part of this recipe is that it takes a few minutes, but tastes like it would have taken hours. Olive oil is the main ingredient and is flavored with garlic, citrus peel, bay leaves, and rosemary.
Personally, I think this is best served with all the aromatics included for a rustic presentation that really shows what flavors to expect.
Watch how to make these marinated olives
Citrus & Rosemary Marinated Olives
- 16 oz olives
- 1 cup olive oil
- 3 cloves garlic peeled
- orange peel from ¼ of orange
- lemon peel from ¼ of lemon
- ¾ tsp red pepper flakes
- 3 bay leaves
- 2 4-inch sprigs rosemary
- 1 tsp black pepper
- In a small saucepan, combine the olive oil, garlic cloves, orange peel, lemon peel, red pepper flakes, bay leaves, rosemary, and black pepper.1 cup olive oil, 3 cloves garlic, orange peel from ¼ of orange, lemon peel from ¼ of lemon, ¾ tsp red pepper flakes, 3 bay leaves, 2 4-inch sprigs rosemary, 1 tsp black pepper
- Gently warm over low heat until the oil is warm to the touch but not boiling, 4-5 minutes.
- Remove from the heat and pour over the olives. Allow to marinate at room temperature for 4 hours.16 oz olives
- These can be made one week in advance and stored in the refrigerator. The olive oil will solidify but will become liquid at room temperature.