Rosemary Orange and Garlic Marinated Olives are packed with vibrant flavors and are so easy to prepare. Add these olives to antipasto platters and cheese boards, or snack on them during a football game.
This post was originally published in October 2019 and has been updated with tips, FAQs, and new photos.
Why I love these orange olives
Marinated olives are one of the easiest snacks to prepare and are packed with bold flavors. Fresh rosemary, orange, and garlic bring a trifecta of flavors to these buttery olives.
These olives are ideal for everything from casual snacking to elegant entertaining. Keep reading for all of my serving ideas!
For more olive-snacking options, try Olive Tapenade and Olive Caprese Skewers.
Ingredients and notes
- 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.
- Rosemary - Fresh rosemary has wonderful flavor and aroma. It's a hearty herb and stands up well in the marinade.
- Orange pairs beautifully with rosemary and citrus adds brightness to the olives. We're using the peel and some of the flesh of the orange.
- Garlic adds a pungent note to the marinade. Thinly slice the garlic cloves before adding to the marinade.
- Red pepper flakes add a touch of spice as well as great color to the olives.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Add the oil, garlic, rosemary, and red pepper flakes to a small saucepan. Heat over low heat for 3-4 minutes.
- Meanwhile, use a vegetable peeler to remove the rind from the orange. Be careful to not go too deep. You don't want the white pith underneath the skin.
- Slice the rind into thin strips. Remove the white pith from the flesh of the orange. Cut a slice of orange from the flesh and set aside.
- Add the orange peel and olives to the warm oil. Stir together. Heat until the olives are warmed through, about 2-3 minutes.
- Remove the pan from the heat and allow the olives to cool and marinate for 30-45 minutes.
- Place the orange slice in the bottom of a glass jar.
- Pour the cooled olive mixture into the jar. Store in the refrigerator.
How do I serve marinated olives?
These olives are delicious at any time of the year but are especially festive during the holidays.
- Serve warm or at room temperature.
- Add these olives to an antipasto platter or cheese board.
- Add to salads or pasta salads.
- Serve a bowl for snacking during football games or movie-watching.
- Add a bowl of these olives to a brunch or appetizer buffet.
- Serve alongside a make-your-own-sandwich bar.
- Gift jars of these olives to friends and family during the holidays.
FAQs
Castelvetrano olives are a variety of olives from the Valle Del Belice region of Sicily, Italy. They are best known for their buttery flavor and meaty texture.
Green olives are harvested when they are less ripe. Black olives are left on the tree longer to ripen, thus turning a deeper, dark color.
Unopened jars of olives should be stored in a cool, dry place such as a pantry. Once opened, store the olives in the refrigerator.
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Rosemary Orange and Garlic Marinated Olives
EQUIPMENT
Ingredients
- ½ cup olive oil
- 2 sprigs fresh rosemary
- 2 cloves garlic (thinly sliced)
- ½ teaspoon red pepper flakes (or to taste)
- 1 orange
- 1 8-ounce jar pitted Castelvetrano olives (drained, approx. 1¼ cups olives)
Instructions
- In a medium saucepan set over low heat, combine the oil, rosemary sprigs, sliced garlic, and red pepper flakes. Heat for 3-4 minutes.
- Using a vegetable peeler, cut the peel from the orange. Slice the peel into thin strips. Set aside. Cut the white pith off of the orange and discard. Cut the orange crosswise into round slices and set aside.
- Add the olives and the sliced orange peel to the oil mixture. Heat until warmed through, about 2-3 minutes. Remove the pan from the heat and allow the olives to cool and marinate for 30-45 minutes.
- Transfer the olive mixture to a glass jar and store in the refrigerator for up to 7 days. Bring the olives to room temperature before serving.
Notes
- Save the remaining orange slices for snacking.
- Serve these olives with cheese boards or antipasto platters. Add to salads, brunch buffets, or appetizer spreads. Gift small jars to friends and family during the holidays.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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