20-Minute Garlic-Orange-Rosemary Marinated Olives
Mediterranean-inspired marinated olives featuring warm garlic, citrusy orange peel, and fragrant rosemary in aromatic olive oil. The gentle heating process infuses the olives with complex flavors while maintaining their texture. Perfect as an appetizer for dinner parties, cocktail hours, or antipasto platters. This version stands out with the combination of fresh orange juice and peel, creating bright citrus notes that complement the herbaceous rosemary and mellow garlic.
Ingredients
- 1 ½ cups olive oil
- 5 cloves garlic, smashed
- 1 large orange peel, shaved with potato peeler or paring knife in 1 inch-wide strips
- 4 sprigs fresh rosemary, to 6 sprigs
- 1 ½ teaspoons red pepper flakes
- 2 tablespoons fresh orange juice
- 15 ounces plain olives, drained and rinsed (mix of jarred green Castelvetranos and Kalamatas using dry weight measurements)
Instructions
- 1
Heat olive oil and smashed garlic in medium saucepan over low heat
- 2
Warm oil while tossing occasionally, taking care not to fry garlic, for about 3 minutes
- 3
Add orange peel, rosemary, red pepper flakes, and olives
- 4
Cook while stirring occasionally until garlic just starts browning at edges, about 5 minutes
- 5
Remove from heat and stir in orange juice
- 6
Set aside to cool before serving or transferring to airtight container
Tips
Use dry weight measurements from olive labels for accurate portioning and consistent results.
Keep heat low throughout cooking to prevent garlic from burning and becoming bitter.
Allow to cool completely before refrigerating to prevent condensation in storage container.
Good to Know
Refrigerate in airtight container for up to 1 week
Can be made up to 1 week ahead and refrigerated
Serve slightly warm or at room temperature
Common Mistakes
Keep heat low to avoid frying garlic and creating bitter flavors
Use dry weight measurements for olives to ensure proper oil-to-olive ratio
Substitutions
Use any single olive type
FAQ
Can I use different types of olives?
Yes, any combination of green and black olives works well. Castelvetranos and Kalamatas provide nice contrast in flavor and color.
How long do these keep in the refrigerator?
The marinated olives will keep for up to 1 week when stored in an airtight container in the refrigerator.
Can I make these without heating the oil?
Heating helps infuse the flavors more quickly, but you can cold-marinate for several hours or overnight for similar results.