Serves 4 to 6Warm Citrus Marinated Olives
Recipe by Giada De Laurentiis
Citrus and herbs give these olives a welcome bit of brightness, and make for an easy appetizer that you can create ahead of time. It’s a certain way to elevate a cheese board, or it’s great on its own as an elegant aperitivo snack.
In these photos, we used my favorite Cerignola olives – they’re the biggest olives in the world, and they have an amazingly meaty texture. That said, you can use any olives for this recipe!
Warm Citrus Marinated Olives
Serves:
6
Cooking Level:
Prep Time
5 minutes
Cook Time
15 minutes
Inactive Time
2 hours
Total Time
2 hours 20 minutes
INGREDIENTS:
- 2 cups olives, such as Cerignola or Castelvetrano
- 1/2 tangerine, sliced and cut into quarters
- 4 strips lemon zest
- 1 cup extra-virgin olive oil
- 3 large sprigs thyme
- 2 large sprigs oregano
- 1 bay leaf
- 1 clove garlic, smashed
- 1/2 teaspoon red pepper flakes
INSTRUCTIONS:
- This recipe originally appeared on Giada's Holiday Handbook. Episode: Christmas Cocktails.
- Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
- In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
- Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.
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Photo Credit: Food Network
