Gourmet Green Olives
Elevate your appetizer game with these luxurious Gourmet Green Olives, a simple yet flavor-packed recipe perfect for entertaining or as a sophisticated snack. This Mediterranean-inspired dish combines the briny goodness of large green olives with the fragrant infusion of extra virgin olive oil, orange and lemon zest, fresh herbs like rosemary and thyme, and a touch of spice from crushed red pepper flakes. Whole peppercorns and coriander seeds add subtle layers of warmth, while a splash of fresh orange juice and white wine vinegar brightens every bite. With just 10 minutes of prep and a quick infusion of aromatics, these marinated olives are ready to transform into the star of your charcuterie board or antipasto platter. Let them marinate for a day or two to truly let the flavors meld, and serve them with crusty bread for a delicious taste of the Mediterranean.
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Recipe Information
Ingredients
- 2 cups large green olives (pitted or unpitted)
- 0.5 cups extra virgin olive oil
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 teaspoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- 2 cloves garlic cloves (thinly sliced)
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole coriander seeds
- 1 tablespoon white wine vinegar
- 1 tablespoon orange juice (freshly squeezed)
Instructions
Rinse the green olives under cold water to remove excess brine and pat them dry using a clean kitchen towel.
In a small saucepan over low heat, combine the olive oil, orange zest, lemon zest, rosemary leaves, thyme leaves, sliced garlic, crushed red pepper flakes, peppercorns, and coriander seeds.
Gently heat the mixture for about 3-5 minutes, stirring occasionally. Do not let the oil boil—you're only infusing it with flavors.
Remove the saucepan from the heat and allow the oil to cool slightly for about 5 minutes.
In a mixing bowl, combine the cooled oil mixture with the olives. Add the white wine vinegar and fresh orange juice, stirring well to coat the olives evenly.
Transfer the marinated olives to a clean, airtight glass jar or container. Pour any remaining oil and marinade over the olives, ensuring they are fully submerged.
Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld together. For best results, let the olives marinate for up to 3 days.
Serve the olives at room temperature as part of a charcuterie board, antipasto platter, or as a snack with crusty bread. Enjoy!
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.8 g | 225% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7574 mg | 329% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 1.9 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
