Marinated Olives Recipe
Castelvetrano olive, nicoise olive, picholine olive, gaeta olive, lemon juice, orange juice, rosemary, fennel pollen 1 pint.
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Ingredients
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Olives
Marinade
Method
Preparation of Olives
- 1
Combine the Olives
In a large mixing bowl, combine Castelvetrano, Nicoise, Picholine, and Gaeta olives. Stir gently to mix the different types of olives without bruising them.
Marinade Preparation
- 2
Prepare the Marinade
In a separate bowl, whisk together lemon juice, orange juice, olive oil, salt, black pepper, fresh rosemary, and fennel pollen until well combined.
Marinating the Olives
- 3
Combine Olives and Marinade
Pour the marinade over the combined olives in the large mixing bowl. Toss gently to ensure all olives are evenly coated with the marinade.
- 4
Marinate
Cover the bowl with plastic wrap or transfer the olives and marinade to an airtight container. Allow the olives to marinate in the refrigerator for at least 2 hours, or up to 24 hours for more flavor.
