Marinated Mediterranean olives
A selection of plump and juicy olives marinated and infused with extra virgin olive oil, white wine vinegar, lemon, rosemary and garlic.

1½ cups mixed black and green olives

4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons white wine vinegar
2 teaspoons finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped lemon zest

2 cloves garlic—minced


MIX all ingredients together in a bowl until thoroughly combined. COVER and refrigerate for at least 12 hours, stirring occasionally. REMOVE the olives from the fridge around 1 hour before serving to allow them to come to room temperature. STORE any leftover olives in the fridge, covered, for up to a week.

Variations: Replace the lemon zest and juice with orange zest and juice, or use a combination of both. Add a little dried red chili flakes or crushed fennel seeds.

Tip: Once you’ve eaten the olives, use the leftover infused oil in sauces, dressings, and marinades.

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