Warm Marinated Olives

Warm Marinated Olives
Photo by John Kernick


  • 1 cup pitted brined black olives, preferably Kalamata
  • 1 Tbs. fresh rosemary leaves
  • ½ cup extra-virgin olive oil
  • 3 (3x1-inch) strips lemon zest
  • 4 medium cloves garlic, peeled and smashed
  • 1 large or 2 small dried Turkish bay leaves
  • 1 cup pitted brined green olives, preferably picholine
  • + 3 more ingredients
    • 4 (3x1-inch) strips orange zest
    • Generous pinch of ground allspice
    • Pinch of crushed red pepper flakes

Heat the oil and garlic in a 2-quart saucepan over medium-low heat until the garlic turns golden, about 3 minutes. Add the orange and lemon zests, the rosemary, bay leaves, red pepper flakes, and allspice and sizzle for 2 minutes more, stirring occasionally. Add the olives and toss to coat. Trans...

View full recipe at Fine Cooking


Variations on Warm Marinated Olives

  • Warm Marinated Olives
    • 6 large tarragon sprigs
    • 1 cup(s) pearl onions
    • 1 pound(s) mixed olives
    • 3 cup(s) extra-virgin olive oil
    • 1 cup(s) garlic cloves

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