Olives get taken to a whole new level when marinated. This marinade uses citrus peel, garlic, and rosemary for a beautiful presentation and rich flavor. Be sure to make this ahead and serve at room temperature. That leftover infused oil is great for dunking bread!
Servings 2 cups
Prep Time 10 minutes 
Cook Time 2 minutes Ingredients
- ⅓ cup olive oil
- Zest strips from 1 orange
- Zest strips from 1 lemon
- 2 tbsp lemon juice peel the zest off first!
- 1 tbsp chopped rosemary + 1 sprig
- 2 garlic cloves, crushed chopped
- 2 cups olives
- Use the good imported olives. You can pick one or do a mix!
Instructions
- In a small pot over medium-low heat, add the olive oil, lemon, rosemary, garlic, and orange zest. Heat until you just start to see little bubbles on the edges, about 2 minutes.
- Add olives to a jar or airtight container and pour the oil over top. Let marinate in the fridge for at least 4 hours before serving. Give the olives a stir halfway through marinating to redistribute the herbs, etc…
- Serve these at room temperature – let them sit out for at least 30 minutes. You could serve with a spoon and little plates or just toothpicks.
Items you can prep ahead (optional)
- Peel the zest off of one orange and one lemon
- Chop up 2 tbsp rosemary
- Make rosemary citrus oil
- Marinate olives (at least 4 hours ahead, longer is better).
Substitutions:
- You could just use lemon or orange zest, or both!
- I love rosemary here, but you could use thyme or any hearty herb.
- Add hunks of feta into the mix for a cheesy addition!
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 weeks.
Leftovers + Repurposing:
- Be sure to let these come to room temperature before eating. The olive oil solidifies in the fridge, so letting it sit out liquifies it and also olives taste better at room temperature.
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