These citrus-marinated olives are an easy way to dress-up store-bought olives with chopped oranges and their zest, red chilies, fresh rosemary and spices.
- 1 navel orange
- 1–1/2 cups mixed olives, drained (3–4 types such as Kalamata, Castelvetrano, Liguiria, Picholine, Nicoise and Cerignola)
- 1/4 cup olive oil
- 1 red chili, thinly sliced
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 3 sprigs fresh rosemary
- Use a vegetable peeler to remove the zest from the orange. Then slice off the white pith. Cut out the orange segments and dice them. Place the oranges and zest in a large bowl.
- Combine the olives, olive oil, red chilies, coriander seeds, cumin seeds and rosemary with the oranges. Gently stir the mixture to combine.
- Marinate for 1 hour at room temperature before serving.
The olives can be made up to 2 days in advance. Store in an airtight container in the refrigerator. Let the olives come to room temperature and the olive oil liquify again as needed before serving.
- Serving Size:
- Calories: 185
- Sugar: 3.6 g
- Fat: 18 g
- Carbohydrates: 8.3 g
- Fiber: 2.6 g
- Protein: 0.8 g
- Cholesterol: 0 mg
Keywords: Marinated olives, olive recipes