Marinated Olives
These Marinated Olives are quickly and easily made, packed full of flavor, and ideal served alone as a simple appetizer or as part of an antipasti selection. Infused in a blend of warmed extra virgin olive oil, fresh citrus peels, garlic, chili, and dried oregano, they are incredibly simple to prepare at home.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 cups mixed olives such as Kalamata and Sicilian, pitted
- 2 tsp dried oregano
- 1 cup extra virgin olive oil
- 4 cloves garlic peeled and cut in half
- 6 strips lemon peel
- 3 strips orange peel
- 0.5 number long red cayenne chili finely sliced, seeds removed, or more to taste
Instructions
Preparation Steps
- Add your olives and dried oregano to a bowl or jar.
- Cut the chili in half lengthwise, remove the seeds and membrane. Finely slice the chili and add as much or as little as you like.
- Peel and finely slice the garlic.
- On low heat, gently warm the olive oil, garlic, chili, and citrus peels in a small saucepan for 5 minutes.
- Top the olives with the warm olive oil mixture.
- Serve warm, or allow the flavors to infuse for a minimum of 4 hours. Enjoy the olives, along with the flavor-filled oil, with crusty bread.
- Use the olives and oil within 4 days. Please refer to safety precautions regarding storing fresh ingredients in oil.
Notes
Store these marinated olives in an airtight container in the refrigerator for up to four days. The olive oil will solidify when chilled, so bring them to room temperature before serving for the best flavor and texture. For safety, consume fresh ingredients stored in oil within this short timeframe to prevent bacterial growth.