Warm Marinated Olives with Orange, Garlic and Rosemary

Steps

1. Step 1

   Drain the olives, rinse them under cool water and pat them dry with a towel (wet olives will spit in the oil). With a vegetable peeler, take 4 or 5 wide strips of peel from the orange, avoiding as much of the white pith as you can. Squeeze 1 tbsp of juice from the orange and set it aside.

   10 min

   • 1 lb mixed green and black olives (about 3 cups)
   • the rest of the orange
2. Step 2

   Put the olive oil, smashed garlic, orange peel strips, rosemary sprigs, fennel seed, chili flakes and bay leaves in a small saucepan or skillet. Set over low heat and warm for 5 minutes, until the garlic sizzles very faintly and smells sweet. Do not let it brown.

   5 min

   • 1/2 cup extra-virgin olive oil
   • 4 cloves garlic
   • 3 sprigs fresh rosemary
   • 1 tsp fennel seed
   • 1/2 tsp red chili flakes
   • 2 bay leaves
3. Step 3

   Add the olives and stir to coat. Keep the heat low and warm them for 8 to 10 minutes, stirring now and then, until the olives are hot through and glossy. The oil should barely bubble around the edges; turn the heat down if it starts to fry.

   10 min

   • 1 lb mixed green and black olives (about 3 cups)
4. Step 4

   Take the pan off the heat and stir in the 1 tbsp orange juice. Let the olives sit for 5 minutes, then taste and add a little flaky salt only if they need it (most olives are salty enough). Tip into a bowl with the oil, peel and herbs and serve warm, with bread for the oil and a dish for the pits.

   5 min, hands-off

   • 1 tbsp orange
   • flaky salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026