Citrus Marinated Olives
Recipe by Silvia Baldini — It is best to use olives that have not been pitted and such a favorite at aperitivo time.
Citrus Marinated Olives
Recipe by Silvia Baldini — It is best to use olives that have not been pitted and such a favorite at aperitivo time.
Servings Prep Time
2cups or 12 servings 5minutes
Passive Time
2hours minimum refrigeration
Servings Prep Time
2cups or 12 servings 5minutes
Passive Time
2hours minimum refrigeration
Ingredients
  • 1/4 cup extra virgin olive oil
  • 2tablespoons vinegar
  • 5 bayleaves
  • 2large garlic cloves, peeled, green shoots removed, thinly sliced
  • 1medium lemon rinds in strips
  • 1large orange rinds in strips
  • 1tablespoon fresh thyme leaves, coarsely chopped
  • 1tablespoon chopped fresh rosemary
  • 1/2teaspoon fennel seeds
  • 2cups imported olives (black, green or a mix) (about 3/4 pound)
Instructions
  1. Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
  2. Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
  3. Tip: Advance preparation: These will keep for about two weeks in the refrigerator.

Share this:

Like this:

Like Loading...