Citrus-Marinated Olives with Garlic & Rosemary
These citrus-marinated olives my favorite last-minute hosting hack. Warming the oil first is the secret—it "wakes up" the rosemary and garlic, so the olives absorb all those amazing flavors in record time. It’s so much better than anything you’d buy at the olive bar, and since it’s naturally vegan and gluten-free, it’s a crowd-pleaser that everyone can enjoy.
Servings: 8 servings
Calories: 175kcal
Equipment
Ingredients
- 2 cups mixed olives, such as Kalamata and Castelvetrano
- 1 lemon or orange, 2-3 strips of peel
- ½ cup high-quality extra virgin olive oil
- 2 Tbsp vinegar, such as tarragon, apple cider, Champagne, or red wine vinegar
- 2 bay leaves
- 3 cloves smashed garlic
- 2 tsp finely chopped fresh rosemary
Instructions
- Make the marinade. Place ½ cup extra virgin olive oil, 2 Tbsp vinegar, 3 cloves smashed garlic, 2 tsp finely chopped rosemary, 2 bay leaves, and lemon or orange zest in a small sauce pan. Place over medium heat and warm through until fragrant, but not boiling, about 3-5 minutes.
- Marinate olives. Place olives in a serving bowl, the pour the flavored olive oil on top. Marinate for at least 1 hour. Longer is better! Best served at room temperature.
Notes
- Store in an airtight container in a fridge for up to 2 weeks.
Nutrition
Calories: 175kcal | Carbohydrates: 3g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Sodium: 526mg | Potassium: 38mg | Fiber: 2g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg
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