Citrus and Herb Marinated Olives
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.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
Recipe makes about 2 cups olives.
It is your choice whether you use pitted olives or not.
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.
If you prefer lemon, you can stir in lemon zest. Since lemon is more strong than orange, do not add chunks of lemon flesh.
You can add a thinly sliced garlic clove.
Store leftovers in the fridge in an airtight container up to 3 days. Let it sit at room temperature for 30 minutes to 1 hour before serving.
Nutrition
Calories: 145kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 528mg | Potassium: 86mg | Fiber: 2g | Sugar: 3g | Vitamin A: 278IU | Vitamin C: 25mg | Calcium: 33mg | Iron: 0.5mg