Marinated Olives with Rosemary and Orange Peel

Makes 1 pint
Time 24 hrs 10 min
Marinated Olives with Rosemary and Orange Peel

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. Watch our how-to video.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian

Ingredients

    2 jars (5.3-ounce)black or green olives, with pits (scant 2 cups)
    1 largesprig rosemary, cut into 2-inch pieces
    Zest of 1/2 orange, removed in thin strips
    1/2 teaspooncrushed red chile 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.