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Marinated Olives

citrus-marinated olivesThe olive bar at any food shop makes me stop dead in my tracks.  I’m a sucker for anything that reminds me of the Mediterranean.  I wasn’t always a fan until one day, a few years ago, I had ordered a cheese plate and Kalamata olives were on it.  At first I scrunched up my nose in displeasure but then I thought I have to try one and to my delight, I liked it. 

Olive bars look so enticing all dressed up in oil, vinegar, and herbs begging me to take them home.  All olives start out green, then turn to a rosy color and black in color when fully ripe.  An olive bar typically has a good selection making it easy to choose.  Sticker shock usually happens when I get to the checkout and realize that a couple of scoops of olives can easily add up.  Making your own batch of marinated olives is simple plus you have more control of what goes into it.  Below is my citrus-based marinade but you can easily adapt it to whatever spices and herbs you like.

2 cups whole mixed olives
1/2 lemon, peeled and cut into thin strips
1/2 orange, peeled and cut into thin strips
1/2 cup extra-virgin olive oil
2 tablespoons capers, rinsed
2 to 3 cloves of garlic, peeled and thinly sliced

In a small frying pan add olive oil, lemon and orange peel, garlic slices.  Over a low heat allow oil to warm up. Remove from heat and pour into a bowl and add olives. Stir to combine and let sit at least 10 minutes before serving.  The longer this sits the more flavor develops.  Refrigerate up to 2 weeks.  Serve as a snack or as a simple lunch with bread and cheese.

The Culinary Chase’s Note:   Use whatever olives you like.  I personally like Kalamata and green Spanish olives. Bundle up in a nice package and give as a hostess gift. Enjoy!

Marinated Olives
 
Prep time
Total time
 
The olive bar at any food shop makes me stop dead in my tracks. I’m a sucker for anything that reminds me of the Mediterranean. Making your own batch of marinated olives is simple plus you have more control of what goes into it. Try my citrus-based marinade but you can easily adapt it to whatever spices and herbs you like.
Author:
Recipe type: antipasto
Cuisine: Mediterranean
Ingredients
  • 2 cups whole mixed olives
  • ½ lemon, peeled and cut into thin strips
  • ½ orange, peeled and cut into thin strips
  • ½ cup extra-virgin olive oil
  • 2 tablespoons capers, rinsed
  • 2 to 3 cloves of garlic, peeled and thinly sliced
Instructions
  1. In a small frying pan add olive oil, lemon and orange peel, garlic slices. Over a low heat allow oil to warm up. Remove from heat and pour into a bowl and add olives. Stir to combine and let sit at least 10 minutes before serving.
  2. The longer this sits the more flavor develops. Refrigerate up to 2 weeks.
  3. Serve as a snack or as a simple lunch with bread and cheese.
Notes
The Culinary Chase’s Note: Use whatever olives you like. I personally like Kalamata and green Spanish olives. Bundle up in a nice package and give as a hostess gift. Enjoy!

 

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