Marinated Olives with Lemon and Rosemary

A small white bowl filled with marinated green and black olives, garnished with lemon peel, with toothpicks and almonds nearby on an orange tiled surface.

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5 from 1 vote

Marinated Olives with Lemon and Rosemary

Warm marinated olives infused with olive oil, lemon peel, garlic, and fresh herbs.

Prep Time5

Cook Time3

Resting Time15

Total Time23

Servings:

Calories: 183kcal

Author: Chef Molly Pisula

Ingredients

3 tablespoons olive oil
6 lemon peel strips
1 sprig rosemary
1 sprig thyme
2 cloves garlic sliced
½ teaspoon crushed red pepper
½ pound mixed olives kalamata, nicoise, green

Instructions

Heat olive oil in a 10-inch skillet over medium low heat.
Add lemon peel, herbs, sliced garlic, and crushed red pepper.
Heat, stirring frequently, until garlic is lightly toasted but not burned, about 2-3 minutes.
Remove pan from heat. Add olives and stir.
Let rest for 15-20 minutes.
Remove rosemary and thyme sprigs, then transfer to a serving dish.

Notes

Storage Tips:

Store marinated olives in an airtight container or jar in the refrigerator for up to 2 weeks. Reheat gently in a skillet on the stove if you want to recrisp the lemon peel strips. Otherwise, just bring back to room temperature before serving. You can also pop them in the microwave for 30 seconds at 70% power to serve warm!

Expert Tips:

Keep the heat low. Burned garlic will lend an unpleasant taste to the whole dish.

Avoid the white pith, when cutting your lemon strips. Too much pith will add some bitterness to the dish.

Nutrition