Here's the ideal dish for holiday party guests to bring as an offering—easy to make and transport, and welcome at any gathering. It's also great for hosts who need a simple snack to tide guests over until dinner, or to round out an appetizer spread. We like a mix of briny kalamata and mild, fruity Castelvetrano olives, both available at most specialty market antipasti bars.

Elizabeth Heiskell
This Story Originally Appeared On cookinglight.com

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Credit: Oxmoor House

Recipe Summary

prep:
15 mins
total:
2 hrs 15 mins
Yield:
Serves 32 (serving size: 2 Tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut 3 (1/4-inch-thick) slices from the orange; set aside. Squeeze the juice from the remaining orange to equal 3 tablespoons. Cut 3 (1/4-inch-thick) slices from the lemon; set aside. Squeeze the juice from the remaining lemon to equal 1 1/2 tablespoons.

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  • Stir together the olive oil, vinegar, bay leaves, garlic, lemon juice, and orange juice in a small saucepan; cook over medium-low until just warmed, about 10 minutes. Remove from heat. Add the reserved lemon and orange slices, thyme, and rosemary. Let stand 20 minutes.

  • Place the olives in a wide-mouthed 1-quart jar. Pour the citrus-herb mixture over the olives. Cover with a tight-fitting lid, and chill 2 hours. Shake the jar to redistribute seasonings before serving. Store in the refrigerator up to 2 weeks.

Nutrition Facts

36 calories; fat 4g; saturated fat 1g; carbohydrates 1g; fiber 1g; sodium 124mg.
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