Garlic-Orange-Rosemary Marinated Olives
Try this Garlic-Orange-Rosemary Marinated Olives recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon red pepper flakes
- 2 tablespoons fresh orange juice
- 1 1/2 cups olive oil
- 4 cloves garlic halved
- peel of 1 large orange shaved with a potato peeler or paring knife, in about 1 inch-wide strips
- 4 to 6 sprigs fresh rosemary
- 15 ounces plain olives (i used a mix of jarred green castelv use "dry weight" measurements from the labels), drained and rinsed
- Carbohydrate 7.75037541712753 g
- Cholesterol 0 mg
- Fat 81.1400955198851 g
- Fiber 0.471266648768307 g
- Protein 1.35784458336435 g
- Saturated Fat 11.2084275142522 g
- Serving Size 1 1 Serving (537g)
- Sodium 5.15708333544184 mg
- Sugar 7.27910876835922 g
- Trans Fat 2.23726458613268 g
- Calories 751 calories
Pour olive oil into the bottom of a medium pot. Add garlic and set over low heat. Warm the oil though, taking care not to fry the garlic, for about 3 minutes. Add the orange peel, rosemary, and red pepper flakes and continue to warm until hot, about 3 more minutes. Remove from heat and mix in orange juice. Then add olives, mixing to coat and submerge in the oil. Let sit until cool. Serve immediately or pour mixture (rosemary sprigs, orange peel, and all) into sealable containers (I used mason jars with lids because #brooklyn) and store in the fridge. Will keep for a little over a week.
