7 ingredient Make Ahead Appetizers: Citrus Marinated Olives
These olives are so elegant yet simple to make , you may want to pack them in jars and give as gifts.
Not me- I’m keeping these citrus and herbed tinged beauties for myself.
With all the BBQ’s, parties and events we are attending, I love to give food gifts to our hosts that are homemade. There is nothing as thoughtful as a gift that is made by hand for the special people in your life. This year, I want to make something that is not only beautiful, but healthy as well.
Typically, I would bake my Pumpkin Bread or make jars of jams or cranberry relish, but with all the baking we’ve been doing these past few months, I thought something a little lighter in the carb department would be appreciated. So- I’m sharing how to make my Citrus Marinated Olives. They are healthy, gorgeous and it take only a few minutes to whip up several jars. It is an especially thoughtful gift for the host or hostess in your life. Having a jar of these on hand during the holidays, makes for easy entertaining.
Support your local markets by buying high quality olives or citrus.
Look for lovely jars such as Kilner or Le Parfait at the local hardware store or use mason jars found at the grocery store.
Have fun! Enjoy!
Which olives work best in this recipe:
- Castelvetrano- Italian, crisp, bright green and mildly fruity
- Gordal- Spanish, Translates into ” The fat one”, from Andalucia. Firm and mild
- Cerignola Olives- Puglia, Italy, bright green, rich meaty texture
- Picholine- French in origin, lemony, briny, almond shaped
7 ingredient Make Ahead Appetizers: Citrus Marinated Olives
Course: Florida Kitchen, Gluten Free, Healthy, Side Show4
servings10
minutes0
minutes82
kcalIngredients
1 cup 1 pitted green olives
1/2 cup 1/2 extra virgin olive oil
1 slice 1 lemon peel
1 large 1 lemon, sliced very thin
1/2 tsp 1/2 coriander seeds
1/2 tsp 1/2 dried Herbs de Provence
1 sprig 1 rosemary, fresh, washed
8 oz 8 glass jar, with an airtight seal such as Kilner
Directions
- In a fine mesh strainer, rinse the olives well and pat dry
- Fill your jar with the olives, tuck in the rosemary sprig, a few slices of lemon and the lemon peel. Sprinkle in the coriander seeds and the Herbs de Provence. Cover all the ingredient with the olive oil.
- Seal jar well. Store in the fridge for up to 4 weeks. The olives are best when served at room temperature so the oil can liquify. It will congeal and become cloudy when chilled. this is normal.
Notes
- This makes 1- 8 oz jar of olives
- Do not use plastic containers to store this recipe. Other flavors from the plastic may seep into the oil.
- Use the highest quality olive oil you can find.
- After you have enjoyed the olives, use the oil for salad dressings or cooking.
Other olive recipes to try:
- Smothered Chicken in Olives and Sun Dried Tomatoes
- Ricotta, Olive and Mushroom ” One Pot” Pasta
- Meggen’s favorite Salad Niçoise
- Roasted Shrimp,Feta & Orzo Greek Salad
