Citrus Marinated Olives With Almonds & Sun-dried Tomato Recipe
Make Citrus Marinated Olives With Almonds & Sun-dried Tomato Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated olives
Add-ins
Method
Marinated olives
- 1
Prepare olives
Rinse the mixed olives briefly in cold water and drain well. Pat dry with paper towels or a clean kitchen towel to remove excess moisture.
- 2
Smash garlic
Lightly crush the garlic cloves with the flat side of a knife and finely mince, or use a microplane to grate. This releases flavor into the marinade.
- 3
Make marinade
In a medium bowl, combine the extra-virgin olive oil, orange zest, lemon zest, orange juice, lemon juice, minced garlic, fresh thyme, dried oregano, crushed red pepper flakes, sea salt, and black pepper. Whisk until blended.
- 4
Marinate
Add the drained olives to the bowl with the marinade and toss gently to coat all olives. Transfer the olives and all marinade into a clean jar or airtight container. Press the olives down so they're mostly submerged in oil. Cover and refrigerate for at least 4 hours, preferably overnight, to allow citrus and herb flavors to infuse.
Add-ins & finish
- 5
Prepare add-ins
While the olives marinate (or just before serving), roughly chop the oil-packed sun-dried tomatoes into 1/4- to 1/2-inch pieces. If your almonds are large or whole, roughly chop them into halves or thirds for easier eating and better distribution.
- 6
Combine and rest
Remove the olives from the refrigerator. Stir in the chopped sun-dried tomatoes, roasted almonds, and chopped parsley into the jar or bowl with the marinated olives. If the marinade looks thick, add an extra 1 tablespoon of olive oil and stir to coat.
- 7
Adjust seasoning
Taste an olive and adjust seasoning if needed: add a pinch more salt, a squeeze of lemon juice for brightness, or a few more red pepper flakes for heat. Mix again to incorporate adjustments.
- 8
Serve
Bring the olives to near room temperature before serving (remove from refrigerator 20–30 minutes ahead). Transfer to a serving bowl, spoon some of the marinade over the top, garnish with additional lemon slices if using, and serve with crusty bread or as part of a mezze spread.
- 9
Storage
Store leftovers in an airtight container in the refrigerator for up to 7–10 days. Flavors will continue to develop; bring to room temperature before serving. If oil solidifies in cold fridge, let container sit at room temperature for 15–30 minutes and stir to reincorporate.