Thursday, October 23, 2014

Herb and Citrus Marinated Olives

Looking for something quick and simple to snack on while watching football this Sunday or having guests over and need something easy to put out? These Herb and Citrus Marinated Olives are perfect for any reason you may have. They are light, tangy and trust me, they're addicting.   Inspired by José Andrés, chef of The Bazaar at the SLS Hotel, these olives are no doubt delicious. If you haven't checked out any of his recipes or been to his restaurants, you must go out and try them now. 

Keep reading for this simple, but addicting recipe.


5 cloves of garlic, peeled
4 cups olives, variety (I used a mix of Manzanilla and Castelvetrano, but you can use whatever you want like Hojiblanca or Arbequinaetc.)
2 Tablespoons extra virgin olive oil
1 orange
3 springs fresh thyme
2 springs fresh rosemary
2 bay leaves
2 tablespoons Marcona almonds (optional)
kosher salt, to taste


1. Using a vegetable peeler, remove the zest from the orange. Slice the orange in half. Split open the cloves of garlic by placing them on the cutting board and pressing down on them with the flat side of your knife.
2. In a glass jar or glass bowl with lid, combine the garlic, juice from both orange halves, orange zest, bay leaves, thyme, rosemary, and olive oil. Mix well. Add the olives and mix well again.
3. Cover and let marinade at room temperature for at least 4 hours or refrigerate overnight. If refrigerating, allow the olives to come to room temperature before serving.
4. When ready to serve, garnish with salt and almonds, if using.

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  1. I love olives. I cannot wait to try these. Wondering if Lime would work as a good citrus for these instead of the orange.

    1. Lime sounds good too. If you try it, let me know how it turns out!