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Marinated Olives with Rosemary, Orange & Chili


Try these Marinated Olives with Rosemary, Orange & Chili! This will be your guest's favorite appetizer.

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Rate this recipe 4.4/5 (5 Votes)


  • 8 cups caselvetrano olives
  • 4 cups olive oil
  • 4 oranges
  • 4 six-inch sprigs rosemary
  • 1 teaspoon chili flakes
  • 8 garlic cloves


Servings 4
Preparation time 35mins
Cooking time 15mins
Adapted from


Step 1

Using a vegetable peeler, remove zest from orange in long, wide strips. Smash garlic cloves with the edge of a chef’s knife.

Place the olive oil in a small saucepan along with the orange zest, rosemary, pepper flakes and garlic. Warm over medium heat until fragrant but not boiling or simmering. Turn heat to medium-low and add olives. Stir occasionally for about 5 minutes. Do not cook olives. Pour olives and oil into serving dish and accompany with crusty bread for dipping in the oil.

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