Bright, herbaceous, and effortlessly delicious — these marinated Castelvetrano olives are a easy to prepare and bursting with flavor. Infused with rosemary, citrus peel, garlic, and a subtle kick of chili, they make the perfect pre-dinner bite to serve with cocktails or snack on while you cook. Read on for this crowd-pleasing recipe that’s sure to become a summer staple. x
Marinated Olives
12 oz. Castelvetrano olives
1 fresh rosemary sprig
1 navel orange
1 lemon
¼ cup of olive oil
2 cloves garlic, finely chopped
Pinch of chili flakes
Pinch of black peppercorns
2 bay leaves
Heat the olive oil in a pan over medium heat for about 2 minutes. While the olive oil is warming, cut 4-5 strips of lemon and orange peel using a vegetable peeler.
Add the citrus peel strips, pinch of rosemary, pinch of chili flakes, pinch of peppercorns, finely chopped garlic, and bay leaves to the pan and leave over medium heat for 3-5 minutes to let the oil infuse with flavor.
Add the olives to the pan and mix to coat. Let it all simmer on low heat for 15-20 minutes.
Remove the pan from the heat and let the olives cool for about 2 minutes. Transfer to a serving dish and garnish with lemon zest and some rosemary. Enjoy! xx
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