Gluten-Free Marinated Olives

Ingredients

• 2 cups mixed olives (such as Kalamata, Castelvetrano, and green olives), pitted 2 cups mixed olives (such as Kalamata, Castelvetrano, and green olives), pitted
• 3 tbsp extra virgin olive oil 3 tbsp extra virgin olive oil
• 2 cloves garlic, thinly sliced 2 cloves garlic, thinly sliced
• 1 tsp fresh rosemary, finely chopped 1 tsp fresh rosemary, finely chopped
• 0.5 tsp red pepper flakes (optional) 0.5 tsp red pepper flakes (optional)
• 1 tbsp lemon zest 1 tbsp lemon zest
• 0.25 tsp kosher salt 0.25 tsp kosher salt
• 0.25 tsp freshly ground black pepper 0.25 tsp freshly ground black pepper

Instructions

1. 1

   In a medium saucepan, combine the pitted mixed olives, extra virgin olive oil, thinly sliced garlic, chopped fresh rosemary, and optional red pepper flakes. Stir gently to ensure all the olives are coated in the oil and aromatics.

2. 2

   Place the saucepan over medium-low heat and warm the mixture gently for about 10-12 minutes. You want to infuse the oil with the flavors of the garlic and rosemary, and slightly soften the olives, but avoid frying the garlic until it browns. The aroma should become fragrant.

3. 3

   Remove the saucepan from the heat and stir in the lemon zest, kosher salt, and freshly ground black pepper. Continue to stir for another minute to allow the flavors to meld together. The olives should look glossy and well-coated.

4. 4

   Allow the marinated olives to cool in the saucepan for at least 5 minutes before serving. This resting period allows the flavors to deepen and the olives to absorb the infused oil.

5. 5

   Transfer the marinated olives to a serving bowl. They can be served warm or at room temperature. For best flavor, let them marinate in the refrigerator for at least 30 minutes before serving, or store in an airtight container for up to 5 days.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.