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Rosemary and citrus-marinted olives in a small bowl on a wooden board surrounded by crackers, cheese, and bite-size bread.

Rosemary and Citrus-Marinated Olives

Print Recipe
These rosemary and citrus-marinated olives come together in a pinch! Whether you toast up some fennel seeds or not, it's quick and easy and a fun go-to for hosting.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Cost 22

Ingredients

  • 1 jar whole castelvetrano olives
  • 1 jar whole kalamata olives
  • 1 tbsp olive oil
  • 1 tbsp fennel seeds
  • 1 orange
  • 2 sprigs rosemary
  • 3 whole bay leaves
  • 1 dash sea salt

Instructions

  • Strain out your olives and rinse with warm water to remove the brine.
  • If you're using fennel seeds, toast them in a pan over medium heat until golden and fragrant.
  • While your fennel seeds are toasting, toss your olives in a bowl with olive oil, zest and juice from 1 orange, rosemary sprigs, bay leaves, and sea salt. Add fennel seeds and stir.
  • These can sit out on the counter for a while or pop them in the fridge to extend their life for a few weeks. The oil may solidify so if you're going to enjoy them out of the fridge, let them come up to room temp first.

Notes

This recipe is via Paul Kahan's Cooking for Good Times, a cookbook I adore. I've switched up the olives here and there depending on what I'm feeling. They're fun to play around with!