7 ingredient Make Ahead Appetizers: Citrus Marinated Olives
Make Ahead Citrus Marinated Olives: an elegant food gift that takes only 10 minutes to create
Ingredients in Make ahead Citrus Marinated Olives:
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
Equipment needed for make ahead citrus marinated olives:
Look for lovely jars such as Kilner or Le Parfait at the local hardware store or use mason jars found at the grocery store.
Ideas for thoughtful food gifts:
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, summer months or anytime makes for easy entertaining.
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
7 ingredient Make Ahead Appetizers: Citrus Marinated Olives
Equipment
- 1 glass jar 8 oz air tight jar such as Kilner
Ingredients
- 1 cup pitted green olives
- ½ cup extra virgin olive oil
- 1 slice lemon peel
- 1 large lemon , sliced very thin
- ½ tsp coriander seeds
- ½ tsp dried Herbs de Provence
- 1 sprig rosemary , fresh, washed
Instructions
- 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 ingredients 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. Olive oil will congeal and become cloudy when chilled. This is normal.
- An hour before serving, remove from the fridge to let the oil come to room temp.
