Citrus-Marinated Olives
Created by JostLori on November 26, 2013
- Servings: 10
- Prep Time: 15m
- Cook Time: 12m
- Recipe #11352
Ingredients
- 2 cups mixed olives (NOT pitted, green and black
- 1/2 navel orange (cut into four wedges and then sliced into thin little triangles
- 1/2 cup oil (extra-virgin olive oil)
- 4 garlic cloves, slightly smashed
- 3 bay leaves
- 2 dried Chile de Arbol (or Thai chile, halved lengthwise)
- 3/4 teaspoon fresh rosemary, chopped
- 1/4 teaspoon kosher salt (to taste - amount is a placeholder)
- 1/4 teaspoon cracked pepper (to taste - amount is a placeholder)
How to Make
-
Step 1: Place the olive oil, garlic cloves, bay leaves and red chile in a small heavy saucepan. Heat over a low flame until everything gets fragrant and the garlic starts to turn golden brown - about 10-12 minutes. Don't let anything burn or the result is bitter.
-
Step 2: Remove the pan from the heat source and let it rest for about an hour. The flavors will steep beautifully into the oil.
-
Step 3: Meanwhile, drain the olives and place them in a bowl. Add the orange slices. Set aside.
-
Step 4: After the oil has steeped for an hour, pour the mixture over the olives and toss gently to coat everything.
-
Step 5: Place into a covered glass container and refrigerate for 24 hours, tossing gently several times to ensure all the olives marinate.
-
You can eat these after a few hours marinating time, but the flavor will not be as yummy and intense. Hands off!!!
-
Step 6: When serving, remove from refrigerator about an hour in advance so that they come to room temp. Place in a pretty bowl with cocktail picks alongside. Enjoy!
Nutritional Facts
- Serving Size: 1 (61.8 g)
- Calories 140
- Total Fat - 11.3 g
- Saturated Fat - 1.6 g
- Cholesterol - 4.6 mg
- Sodium - 140.1 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 1.3 g
- Sugars - 0.9 g
- Protein - 2.9 g
- Calcium - 24.5 mg
- Iron - 0.9 mg
- Vitamin C - 2 mg
- Thiamin - 0.1 mg