Citrus Marinated Olives Recipe

Marinated olives

1. 1

   Prepare olives

   Rinse the mixed olives briefly under cold water and drain well in a colander. Pat dry with paper towels to remove excess moisture.

2. 2

   Lightly toast almonds

   In a small dry skillet over medium heat, add the blanched almonds and toast, stirring frequently, for 3–5 minutes until fragrant and lightly golden. Remove from heat and let cool slightly. This step enhances crunch and aroma.

3. 3

   Make citrus marinade

   In a medium bowl, whisk together the extra-virgin olive oil, orange zest, lemon zest, orange juice and lemon juice until combined. Stir in the thinly sliced garlic, chopped rosemary, thyme leaves, red pepper flakes, sea salt and black pepper.

4. 4

   Combine olives and marinade

   Place the drained olives in a clean jar or shallow container. Pour the citrus-herb marinade over the olives, making sure the garlic and herb pieces are distributed evenly. Add the toasted almonds to the jar so they soak slightly in the oil (this softens them while keeping some crunch).

5. 5

   Add sun-dried tomatoes & finish

   Tuck the julienned sun-dried tomatoes into the olives and gently stir or shake the jar to combine. Add the chopped parsley and, if using, a few thin lemon slices for aroma and presentation.

6. 6

   Marinate

   Cover the container or jar and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld. Remove from fridge 20–30 minutes before serving to come closer to room temperature (flavors are more pronounced at room temp).

7. 7

   Before serving, taste and adjust seasoning with a pinch more sea salt or a squeeze of lemon juice if needed. Transfer to a serving bowl and spoon some of the marinade oil over the top.