Today I will dedicate this post to my beloved olives! The amounts of olives I can eat go beyond normal. When I get home from work, before I start making dinner, I often go straight to the kitchen to grab a snack. Guess which one? All it takes to make me happy right there and then is a piece of bread, and olives. No matter whether they are green, black, small or big.
Not too long ago I was browsing through a cooking book, when I ran into this recipe. Its simplicity immediately caught my attention. And I wondered: Why has it never crossed my mind to season them with the zest of oranges and lemons? But better late than never, right? This recipe represents the Mediterranean flavors at its best! Olives, oranges, lemons, rosemary and olive oil. Wow! Isn’t it intriguing?
I loved the idea of storing them in a mason jar. It’s handy and portable, whether you simply want to store them at home, take them to a picnic, or even as a gift give-away for friends and family!
- 250 g / 9 oz of (large) green olives, with pits (such as castelvetrano, cerignola or nocellara)
- 250 g / 9 oz of black olives, with pits (such as kalamata or taggiasca)
- 100 ml / 3½fl oz of extra-virgin olive oil
- 2 large rosemary sprigs
- zest of 1 orange (removed in strips with a vegetable peeler, with no white pith attached)
- zest of 1 lemon (removed in strips with a vegetable peeler, with no white pith attached)
- ¼ tsp of red pepper flakes (alternatively: chopped dried chili)
- 2 large garlic cloves, sliced
- Put all the ingredients in a bowl. Mix well.
- Cover and let marinate at room temperature for 24 hours.
- Store in a large jar. Refrigerate for up to 1 month. (Shake the jar once in a while. Add additional olive oil if necessary.)
- You can also serve the olives warm, by heating a pan over medium-low heat. Add 2 tbsp of the marinated oil. Tip and tilt the pan to coat it and heat the oil. Then add the olives and warm them for about 5 minutes, stirring frequently, until they are warmed through. Serve immediately.