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Marinated olives

Recipe by:Chef Kendra Baker
The Picnic Basket, Santa Cruz


  • 4 cups unpitted, mixed olives
    1/2 lemon
    1/2 orange
    1/2 cup olive oil
    2 cloves garlic, coarsely chopped
    2 bay leaves, coarsely crumbled
    1 sprig rosemary
    1/2 tsp. crushed red pepper


Strain olives and rinse well with cold water. Allow to drip dry thoroughly. Meanwhile, use a vegetable peeler to remove lemon and orange zest into a bowl, so you have long, distinct strips of zest. Add olive oil, garlic, bay leaves, rosemary, crushed red pepper and drained olives. Toss to combine, place in a sealed container and refrigerate overnight.

Serves 10

Photo: © 2018 Richard Green

Califonia Bountiful