Friday, March 11, 2011

Citrus Marinated Olives

Put these olives out at your next party and watch them disappear.

I love olives, but not the rubbery ones called "ripe" olives found in a can, they can turn anyone into an olive hater. Ugh.

I used Gaeta, Picholine, Nicoise and Kalamata. You can mix any other variety, as long as you are using green and black.

Citrus Marinated Olives: (adapted from Bon Appetit)

1 1/2 cups Kalamata olives or other brine-cured black olives
1 1/2 cups cracked brine-cured green olives
1 cup olive oil
1/4 cup chopped fresh cilantro (I used thyme)
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dried crushed red pepper

Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.

Open a bottle of wine and bring out the cheese!


Anonymous said...

Citrus can, almost, make a old crank like me believe in god. Magic in the kitchen. The scent alone brings up my mood. Orange peel in blueberry muffins. Lemon zest in couscous. Squeezed wedges on my roasted cod. 1/2 juice + 1/2 balsamic in my vinaigrette. TJ's has been a great source this year, yesterday, I came home with an enormous bag of organic navels, a bag of cara caras, organic limes and lemons, and a cunning little net sack of mayer lemons. When life gives you...

The Japanese Redneck said...

Aw, olives how I luv thee!

Proud Italian Cook said...

I love olives, my latest obsession is gorgonzola stuffed olives, I have a severe problem, really! Have you ever fried them? Your version is alot healthier and fresh, I will try it when I get over my gorgonzola issue!

Elra's coking and baking said...

Your clementine's cake was so good my dear. Thank you. I am making it again today. But, this time I am adding juice and zest from of 1 Meyer lemon. You are talented baker for sure.

You and I really love citrus! Now, you made me so tempted to try this olive.


Content in a Cottage said...

Nice and easy...such interesting way to make good things better. I woud never have thought to add orange juice to olives.

Joanne said...

I grew up with real serious italian olives in the fridge all the time and now I just can't like anything less! This recipe sounds delicious.

Ciao Chow Linda said...

With a whole bag of oranges in the fridge and friends stopping by for a drink tomorrow night, this is destined for the table.

Oui, Chef said...

I'm always looking for easy party nibbles to throw together, and this one really looks like a keeper. So pretty too. - S

tasteofbeirut said...

I love olives, grew up on them, we would have them for breakfast every morning! Never thought however of serving them in a marinade of citrus, love the idea!

Dana said...

So pretty! You know who loves those weird canned olives? My children. They put one on each finger, laugh themselves silly, and then eat all 10. But they also like the good ones so I don't mind.