Rosemary Citrus Marinated Olives
The perfect easy appetizer for holiday hausting!
Ingredients:
16 oz Castelvetrano olives, pitted
1 cup olive oil
4 cloves garlic, minced or peeled (we’ve done it both ways)
3 orange peels
4 lemon peels
1/2 tsp red pepper flakes
2 bay leaves
2 large sprigs rosemary
1 tsp black pepper
Step 1
Heat up olive oil in a pot over medium low heat
Step 2
Add everything expect for the olives and bring to a low simmer for about 5 minutes then let cool
Step 3
Add drained olives to a container and pour over cooled olive oil
Step 4
Store in an airtight container in the refrigerator for up to 3 months
