Marinated Green Olives
Appetizers Simple Recipes Snacks
Quick marinated green olives. When I open the jar I smell Greece 😊 They're ideal next to a glass of Sauvignon Blanc and a few slices of goat cheese.
Ingredients
150 g green olives (pitted)
zest from 1/2 small lemon (about 4 strips)
2 strips of orange peel
1 sprig of rosemary
2 bushy sprigs of thyme
3 cloves of garlic
100 ml extra virgin olive oil (the one you use for salads)
How to prepare marinated green olives
- In a small pan, heat the oil over very low heat. Add all the aromatics (lemon peel cut into strips, orange strips, rosemary leaves, whole thyme sprigs, garlic cut in half lengthwise). Let it sit over low heat until the aromatics warm up and you smell a pleasant aroma from the pan. Don't let the oil get hot.
- Add the olives (if they're very salty you can rinse them under running water first) and let them just until they warm up too.
- Put the entire contents of the pan into a jar with a lid. Let cool completely, shaking the jar gently when you remember it.
- They can be served after a few hours. They can be kept for up to 1 week in the refrigerator, but take them out ahead of time to come to room temperature, because olive oil solidifies when cold.
- When you want to serve them, put the olives in a bowl, avoiding taking the citrus peels and thyme. Drizzle with a little fresh olive oil.
Marinated Green Olives
