Photo: Oxmoor House Photo by: Photo: Oxmoor House

Citrus, Fennel, and Rosemary Olives

Oxmoor House AUGUST 2011

  • Yield: 5 cups (serving size: 2 tablespoons)


  • 22 ounces (about 4 cups) assorted olives (such as nicoise, arbequina, kalamata, and picholine)
  • 2 cups extra-virgin olive oil
  • 1 cup finely chopped fennel bulb
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon grated lemon rind
  • 3/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced


1. Combine all ingredients in a large bowl; stir well to combine. Cover and refrigerate 48 hours. Serve at room temperature.


A mix of fruity and meaty olives works well in this recipe. They are ideal for cocktail platters, antipasto, snacking, or as a gift when placed in a decorative jar. You can refrigerate the olives for up to a month.

Nutritional Information

Amount per serving
  • Calories: 45
  • Fat: 4.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.3g
  • Carbohydrate: 1.4g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 200mg
  • Calcium: 6mg

Go to Full Version of

Citrus, Fennel, and Rosemary Olives Recipe