Califonia Bountiful

Marinated olives

You can buy any number of marinated olive blends, but there's nothing quite like the pop of flavor you'll achieve by brining the fruit at home with fresh herbs and citrus zest.

Chef Kendra Baker
The Picnic Basket, Santa Cruz

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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

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