Rosemary-Orange Marinated Olives | Midwest Living

Rosemary-Orange Marinated Olives

Rosemary-Orange Marinated Olives

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  • Makes: 10 servings
  • Yield: 2 cups
  • Hands On 15 mins
  • Total Time 25 hrs including chilling time

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This is a dead-simple way to jazz up an ordinary jar of kalamata olives. If possible, give yourself time to chill the olives for two nights for maximum flavor.


  • 2 cups brine-cured kalamata olives
  • 1/4 cup extra-virgin olive oil
  • 2 large cloves garlic, lightly crushed
  • 2 wide strips orange zest, sliced in thin julienne pieces*
  • 2 sprigs fresh rosemary, divided
  • 1/2 teaspoon fennel seeds, toasted and crushed


  1. Rinse olives and pat dry; place in a medium bowl. Add olive oil, garlic, orange zest, 2 rosemary sprigs and the fennel seeds. Toss well, cover and chill for 24 to 48 hours, tossing once or twice. Let stand at room temperature for 1 hour before serving. Transfer to a serving bowl, replacing the 2 rosemary sprigs with the remaining fresh one for garnish.


  • *Prep Tip The goal here is very thin, pretty strips of orange zest, so if you have a dedicated zester (the kind with five holes in it), you can just use that. But avoid using a grater or Microplane, as they zest the orange peel a bit too finely for this recipe.

Nutrition Facts

(Rosemary-Orange Marinated Olives)

Servings Per Recipe 10, Fat, total (g) 10, vit. C (mg) 1, chol. (mg) 0, pro. (g) 0, calcium (mg) 4, cal. (kcal) 94, vit. A (IU) 3, iron (mg) 0, carb. (g) 0, Niacin (mg) 0, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, sat. fat (g) 1, Riboflavin (mg) 0, fiber (g) 0, sodium (mg) 420, sugar (g) 0, Potassium (mg) 6, Polyunsaturated fat (g) 1, Folate (µg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0

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