Citrus and Rosemary Olives |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 10 |
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I saw this quite a while ago on Martha Stewart's show. We love good olives so this is a favorite in our house. This would make a good gift in an air-tight pretty jar for your olive-loving friends! Cooking time is the marinating time. Ingredients:
1 lemon, zest of |
1 orange, zest of |
8 -10 ounces olives, such as nicoise, nyon, picholine, kalamata, bella di cerignola (about 2 cups) |
2 garlic cloves, minced |
1 shallot, minced |
1/4 cup extra virgin olive oil |
2 teaspoons fresh rosemary, minced or 1 teaspoon dried rosemary, crumbled |
Directions:
1. In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally.
2. Olive mixture may be kept in an airtight container in the refrigerator up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.
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