Community Recipe
from [psfreeman]

Marinated Olives with Rosemary and Orange Peel

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 )
  • Prep time: 15 Minutes
  • Chill: 12 Hours


  • 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


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.

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Marinated Olives with Rosemary and Orange Peel Recipe