Gluten-Free Marinated Olives

Ingredients

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

• Warm the olives only until the garlic slices go soft and translucent. If the garlic starts to color, pull the pan off the heat.
• Castelvetrano olives are mild and buttery while Kalamatas are briny, so a mix gives the best contrast with the rosemary and lemon.
• Garlic in oil must be refrigerated. Store leftovers in the refrigerator, use them within 4 days, and let them come to room temperature before serving.

Common questions