Marinated Olives with Rosemary and Orange Peel
4

Makes 1 pint

This recipe can easily be doubled or tripled to fill as many pint jars as needed. Store them in the refrigerator for up to 2 weeks. Package for gift giving with our downloadable gift tag.

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    Ingredients: 
    • 2 (5.3 ounce) jars black or green olives, with pits (scant 2 cups)
    • 1 large sprig rosemary, cut into 2-inch pieces
    • Zest of 1/2 orange, removed in thin strips
    • 1/2 teaspoon crushed red pepper flakes
    • Extra-virgin olive oil
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    Method: 

    In a large bowl, toss together olives, rosemary, zest and pepper flakes, and then pack mixture into a 1-pint glass jar. Pour in enough oil to just cover the olives (about 1/2 cup), and then seal tightly and chill for 1 to 3 days before eating.

    Nutritional Info: 
    Per Serving:
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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