ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Magi Olives

Prep time 15 mins
Chill time 8 hrs
Stand time 30 mins
Yield Makes 5 cups
Martha prefers a mix of green and black Spanish olives, as well as Greek kalamatas. However, your favorite olives will work just fine. This can be made up to one week ahead and kept in the refrigerator.

Ingredients

  • 5 cups assorted pitted olives
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 1 tablespoon minced garlic
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon dried oregano

How to Make It

  1. Stir together olives and remaining ingredients in a large bowl.

  2. Cover and chill at least 8 hours. Let stand 30 minutes at room temperature before serving. Serve olive mixture with a slotted spoon.