Citrus & Rosemary Marinated Olives

Small white bowl filled with green and black olives with slices of lemon zest with a bay leaf sitting on wood board

Citrus & Rosemary Marinated Olives

With a pairing of citrus and rosemary, this olive appetizer is the best part of any charcuterie board. While it may seem like a difficult recipe to make, these marinated olives do all the work for you!

Course Appetizer

Cuisine Mediterranean

Difficulty Easy

Method Cooking

Prep Time 5

Cook Time 5

Marinate Time 4

Total Time 4 10

Servings servings

Calories 83kcal

Author Kaleb

Ingredients

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

Instructions

In a small saucepan, combine the olive oil, garlic cloves, orange peel, lemon peel, red pepper flakes, bay leaves, rosemary, and 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.

Video

Notes

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.

Nutrition