Marinated Olives

Marinated Olives

Every time I walk by an olive tree I have mean, impure thoughts like cold pressing its olives into olive oil, smothering them in a marinade, crushing them into a tapenade, or using them to slingshot birds.

Then I’m held powerless by their beauty and leave them alone.

I decide they’re too pretty for my evil plans. I’d rather somebody else does the cruel job of stripping down an olive tree.

So I often end up going for jarred olives from the store and things have been OK. As OK as they can get.

Marinated Olives

I can’t think of a variety of olives I don’t like. I like them all but green ones have to be my favorite.

I mixed black and Kalamata olives in Marinated Olives recipe but all varieties will be great for it.

Marinated Olives

Yields 1 cup

  • 1/4 cup olive oil
  • 1 garlic clove, pressed or minced
  • 1/2 teaspoon fresh rosemary leaves, chopped
  • 1/8 teaspoon grated orange zest, optional
  • 1 cup unpitted jarred olives of choices, rinsed and drained

Place the olive oil, garlic, rosemary, and orange zest in a small saucepan and heat them over low heat for a few minutes until fragrant.

Let cool slightly then pour over the olives in a jar.

Close the jar tightly and let it stand at room temperature for a couple of hours then refrigerate overnight before serving.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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