Citrus Marinated Olives Recipe

Marinated Olives. Steve Woods
Ratings (5)
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 20 servings
Nutritional Guidelines (per serving)
149 Calories
15g Fat
6g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 20 servings
Amount per serving
Calories 149
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 252mg 11%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Protein 1g
Calcium 52mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The brilliance of making your own marinated olives is that you alone customize the flavor of the dish. Take out an ingredient here and add one there… you have your own special blend! This recipe can use black or green olives – or both.

Ingredients

  • 1 1/2-inch wide, 3-inch long strip of lemon zest (about 1 medium lemon)
  • 1 1/2-inch wide, 6-inch long strip of orange zest (about 1 medium orange)
  • 1 cup olive oil
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • 2 garlic cloves, crushed and chopped
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds black or green brined olives

Steps to Make It

  1. Gather the ingredients.
  2. Coarsely chop the lemon and orange zest and transfer it to a medium-size saucepan. Add the olive oil, rosemary, thyme, bay leaves, garlic, and pepper to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature.
  3. Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator.