Description
A simple and flavorful marinated olives recipe featuring Castelvetrano and Kalamata olives infused with aromatic herbs, citrus zest, and garlic in warm olive oil. Perfect as an appetizer or snack.
Ingredients
Scale
Marinade
- 1 cup olive oil
- 4 cloves garlic, sliced and divided
- 2 sprigs fresh rosemary, divided
- 4 sprigs fresh thyme, divided
- 3 (2-inch) strips orange zest (from 1 orange), divided
- 3 (2-inch) strips lemon zest (from 1 lemon), divided
- 1 teaspoon crushed red pepper flakes (optional)
Olives
- 8 ounces pitted Castelvetrano olives, drained (1 jar)
- 8 ounces pitted Kalamata olives, drained (1 jar)
Instructions
- Heat the Olive Oil and Aromatics: In a small pot, gently heat the olive oil with half of the sliced garlic, 1 sprig of fresh rosemary, 2 sprigs of fresh thyme, 1 strip of orange zest, 1 strip of lemon zest, and crushed red pepper flakes if using. Warm the mixture until fragrant, being careful not to boil or burn the garlic. Remove from heat and let the infused oil cool for 10 minutes.
- Prepare the Olive Container: In a lidded container suitable for marinating, layer the drained Castelvetrano and Kalamata olives along with the remaining half of the sliced garlic, remaining rosemary sprig, thyme sprigs, and the leftover orange and lemon zest strips.
- Combine and Marinate: Pour the cooled infused olive oil, including all the herbs, garlic slices, and citrus zest, over the olives in the container. Stir gently to combine, cover the container, and refrigerate the olives for at least 30 minutes to allow the flavors to meld beautifully.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- The olives can marinate for several days; flavor intensifies over time.
- Serve at room temperature for optimal taste.
- Optional crushed red pepper flakes add a subtle heat; adjust quantity or omit based on preference.
- Store marinated olives refrigerated in a sealed container for up to 2 weeks.
