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Marinated Olives with Rosemary and Orange Peel

Makes 1 pint
Time 24 hr 10 min
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. Watch our how-to video.
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 chile flakes
  • Extra-virgin olive oil
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.

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.
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  • 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 chile flakes
  • Extra-virgin olive oil