Marinated Olives with Rosemary and Orange Peel

Marinated Olives with Rosemary and Orange Peel

Makes 1 pint

This recipe can easily be doubled or tripled to fill as many pint jars as needed. Store them in the refrigerator for up to 2 weeks. Package for gift giving with our downloadable gift tag.

Ingredients: 
  • 2 (5.3-ounce) jars black or green olives, with pits (scant 2 cups)
  • 1 large sprig rosemary, cut into 2-inch pieces
  • Zest of 1/2 orange, removed in thin strips
  • 1/2 teaspoon crushed red pepper flakes
  • Extra-virgin olive oil
You must be signed in to use shopping lists.
Cancel
Method: 

In a large bowl, toss together olives, rosemary, zest and pepper flakes, and then pack mixture into a 1-pint glass jar. Pour in enough oil to just cover the olives (about 1/2 cup), and then seal tightly and chill for 1 to 3 days before eating.

Nutritional Info: 
Per Serving:
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion