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Herb and Orange Marinated Olives
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Herb and Orange Marinated Olives

 
Makes: 5 cups

Ingredients

  • 2 (6-ounce) jars pitted green Greek olives, drained (3 cups)
  • 2 (6-ounce) jars pitted kalamata olives, drained (2 cups)
  • 1 lemon
  • 1 orange
  • ¾ cup olive oil
  • 4 garlic cloves, thinly sliced
  • 2 TBSP fresh thyme leaves
  • 2 TBSP chopped fresh rosemary
  • 1 tsp TBSP

Instructions

  • Combine the olives in a large ziplock plastic bag.
  • Zest both the lemon and orange with a strip zester to make little ribbons of peel. After zesting, juice both the lemon and orange. You will have about 2 tablespoons lemon juice and 1/4 cup orange juice. Add the zest, juice, and the next 5 ingredients to the olives. Seal the bag, and shake to mix.
  • Refrigerate for 3 days, turning the bag once a day. Allow the olives to come to room temperature to liquefy the olive oil before serving with a slotted spoon.
 
Herb and Orange Marinated Olives Copyright © Rebecca Lang Cooks | rebeccalangcooks.com