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.
Special Diets:
Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian
Ingredients
2 jars (5.3-ounce)black or green olives, with pits (scant 2 cups)
1 largesprig rosemary, cut into 2-inch pieces
Zest of 1/2 orange, removed in thin strips
1/2 teaspooncrushed red chile flakes
Extra-virgin olive oil
Shop recipe on Amazon
Exclusively for Prime members in select ZIP codes.
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.