Marinated Olives 🫒
Welcome back to episode 2 of Gifts You Can Eat (that aren’t cookies)! This recipe is INCREDIBLY easy and only gets better with time. See how it’s made here.
Makes 4 Cups, for 6 x 6 oz. jars (I used these ones)
Ingredients
12 garlic cloves, sliced thin
4 cups extra virgin olive oil
6 orange peels
6 sprigs of rosemary
6 sprigs of thyme
1 tablespoon red pepper flakes
4 cups whole olives drained, mixed between Castelvetrano, Kalamata, Cerignola, whatever you like!
Special Tools
6 x 6 oz. jars
Fabric cut into 6 circles with 6” diameter (I used these swatches)
Velvet string
Make it!
Heat 1 cup olive oil in a large pan over medium heat. Add the garlic and sizzle for 1-2 minutes, until fragrant but no color has been taken on. This is to ensure that no bacteria could form in the garlic. Remove and cool.
In a large pitcher, add the cooled garlic and olive oil and the rest of the 3 cups of olive oil. Stir and add red pepper flakes, stir again.
Assemble! Layer a sprig of rosemary into each jar. Add olives until half way up and carefully press the orange peel onto the side so that it’s visible. Spoon some of the garlic into each jar and layer with the thyme and rest of the olives. Lastly, fill each jar with the olive oil to the neck of the jar and seal.
To decorate! Place a fabric circle on the lid of each jar and tie with string. Pull the fabric tight and “fluff” around the sides so that it looks like a little skirt!
Store in the fridge until 30 minutes before serving. The olive oil will have solidified in the fridge but melts quickly in a warm spot (especially placed on the oven). Pro tip: heat the contents of the jar over low for 10-15 minutes and serve with bread. Cheers!
