Ingredients (~1/2 lb)
- 1/2 lb mixed olives (pitted recommended)
- 1-2 cloves garlic, thinly sliced
- 1-2 sprigs fresh rosemary
- 1/2 tsp dried oregano
- 1 small bay leaf
- 1-2 large strips of lemon peel
- 1/2 tsp black peppercorns
- 1/2 tsp crushed red pepper flakes (optional)
- ~1/2 cup extra virgin olive oil, or as needed to cover
Marinate the Olives
Rinse and drain the olives.
Get out a ~16oz (pint) mason jar or other sealable container.
Layer the olives into the jar, alternating with the sliced garlic, rosemary sprigs, dried oregano, bay leaf, lemon peel, peppercorns, and optional red pepper flakes.
Slowly pour the extra virgin olive oil over everything until all of the ingredients are completely submerged.
Seal the container and place it in the fridge.
Rest and Serve
You must let the olives marinate for at least 2 days for the flavors to infuse.
The olive oil will solidify in the fridge. About 1-2 hours before serving, take the jar out and let it sit at room temperature to allow the oil to return to a liquid.
Marinated Olives
This no-cook recipe uses garlic, fresh rosemary, and lemon peel to infuse standard jarred olives, making them significantly more flavorful. The only requirement is patience: they must marinate for at least 2 days. The oil will solidify in the fridge; simply let it return to room temperature before serving.
Ingredients
Ingredients (~1/2 lb)
- 1/2 lb mixed olives pitted recommended
- 1-2 cloves garlic thinly sliced
- 1-2 sprigs fresh rosemary
- 1/2 tsp dried oregano
- 1 small bay leaf
- 1-2 large strips of lemon peel
- 1/2 tsp black peppercorns
- 1/2 tsp crushed red pepper flakes optional
- ~1/2 cup extra virgin olive oil or as needed to cover
Instructions
- Rinse and drain olives.
- Place olives in clean jar, layering with garlic, rosemary, oregano, bay leaf, lemon peel, peppercorns, and red pepper flakes.
- Cover completely with olive oil.
- Seal and refrigerate for 2 days.
- Remove from refrigerator 1-2 hours before serving to soften oil.
Notes
Best served at room temperature. Olives will keep refrigerated for 1-2 weeks.
