Marinated Olives

The salty punch of olives kick starts a cocktail hour or meal. Covering the olives in the the marinade adds a crisp and tasty twist that will have guests raving over the flavor. While it’s possible to use pitted olives, the marinade best complements a whole olive that retains its pit.

Marinated Olives

Makes 1 cup of olives that serves 6-8

Ingredients

1/2 cup extra virgin olive oil

1 cup mixed olives (e.g., castelvetrano, kalamata, manzanilla, picholine, niçoise, cerignola)

1 orange peel

2 garlic cloves peeled

1 sprig rosemary

1/2 teaspoon chili flakes

Directions

Peel orange leaving as little pith as possible. Peel garlic.

Warm olive oil in small sauce pan over low heat for about 7 minutes. Add orange peel, rosemary, and chili flakes to the oil and stir. Remove pan from heat and let marinade cool to room temperature.

Combine olives in bowl or jar. Pour marinade over olives, cover, and marinate overnight at room temperature before serving.

Recipe from Amanda Freitag’s The Chef Next Door.