Rosemary Orange and Garlic Marinated Olives are packed with vibrant flavors and are so easy to prepare. Add these olives to antipasto platters, cheese boards, or snack on them during a football game.
Marinated olives are one of the easiest snacks to prepare and are packed with bold flavors. Add these olives to antipasto platters, cheese boards, or snack on them during a football game.
Rosemary Orange and Garlic Marinated Olives
The flavors in the marinade are bold and complement the olives perfectly.
- Rosemary – fresh rosemary has wonderful flavor and aroma. It’s a hearty herb and stands up well in the marinade.
- Orange – orange pairs beautifully with rosemary and citrus adds brightness to the olives. Add both the peel and the flesh of the orange.
- Garlic – garlic adds a pungent note to the marinade. Thinly slice the garlic cloves before adding to the marinade.
- Red pepper flakes – red pepper flakes add a touch of spice as well as great color to the olives.
- Olive oil – olive oil is the base for the marinade. The oil and other ingredients are warmed to infuse the flavors together.
- Castelvetrano olives – Castelvetrano olives are my absolute favorite olive and are delicious in this recipe. Castelvetrano olives have a firm bite and a buttery flavor. Their flavor is milder than that of Spanish olives. For a variation, Kalamata olives or a combination of the two can be used.
How do I prepare marinated olives?
- Add the olive oil to a medium saucepan set over low heat.
- Add the rosemary sprigs, sliced garlic, and red pepper flakes.
- Using a vegetable peeler, remove the orange peel. Cut the orange into slices and add both the peel and the slices to the oil.
- Drain the olives and add to the saucepan and warm through. We are not cooking the olives, just warming them to help them absorb the flavors of the marinade.
- Pour the mixture into a glass jar and allow to cool to room temperature.
- Serve the olives slightly warm or at room temperature.
- Olives can be stored in the jar in the refrigerator for up to one week. Bring to room temperature before serving.
How do I serve marinated olives?
These olives are delicious at any time of the year, but I like to serve these during the holidays. Rosemary is a classic holiday flavor (and aroma).
- Add these olives to an antipasto platter.
- Add a bowl of these olives to a cheese board.
- Serve a bowl for snacking during football games or movie watching.
- Add these olives to a brunch buffet.
- Serve alongside a make-your-own-sandwich bar.
These marinated olives are so easy to make and are packed with so much great flavor. You will want to add these to your holiday menus and game day spreads. If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
Other snack recipes you may enjoy
- Everything Bagel Crackers with Whipped Scallion Cream Cheese
- Chips and Dip Snack Board
- Bacon-Wrapped Balsamic Brussels Sprouts
- Ultimate Hot Pizza Dip
- Roasted Radishes and Green Beans with Blue Cheese Butter
Castelvetrano olives are marinated with the bold flavors of rosemary, orange, and garlic. Quick and easy recipe ideal for the holidays.
- 1/2 cup olive oil
- 2 sprigs fresh rosemary
- 2 cloves garlic, sliced thin
- 1/2 teaspoon red pepper flakes
- 1 orange
- 16 ounces Castelvetrano olives, pitted (2 8-ounce jars, dry weight)
In a medium saucepan set over low heat, combine the oil, rosemary sprigs, sliced garlic, and red pepper flakes.
Using a vegetable peeler, cut the peel from the orange. Cut the orange into slices. Add both the peel and the orange slices to the saucepan.
Drain the olives and add to the oil mixture. Stir to coat the olives with the marinade.
Heat for 5 minutes to warm through. Transfer the olive mixture to a glass jar and allow to cool to room temperature. The olives can be served slightly warm or at room temperature.
The olives can be refrigerated in the glass jar for 7 days. Bring the olives to room temperature before serving.