Marinated Olives with Rosemary and Orange Peel

Photo: psfreeman

This recipe can easily be doubled or tripled to fill as many pint jars as needed. Store them in the refrigerator for up to 2 weeks. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/2845.

Yield: 1 serving ( Serving Size: pint )
Community Recipe from

Recipe Time

Prep Time:
Chill: 12 Hours


Ingredients

  • 5 3/10 jar(s) black or green olives, with pits (scant 2 cups)
  • 1 large sprig(s) rosemary, cut into 2-inch pieces
  • Zest of 1/2 orange, removed in thin strips
  • 1/2 teaspoon(s) crushed red pepper flakes
  • Extra-virgin olive oil

Preparation

  1. In a large bowl, toss together olives, rosemary, zest and pepper flakes, and then pack mixture into a 1-pint glass jar. Pour in enough oil to just cover the olives (about 1/2 cup), and then seal tightly and chill for 1 to 3 days before eating.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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