Marinated Olives with Herbs and Orange
A jar of ordinary olives becomes a party bowl with orange zest, garlic and a few herbs. Here is a quick recipe, ideas from several kitchens and the storage rule for olives in oil.
Plain olives from a jar or the deli counter are good. Tossed with olive oil, strips of orange zest, garlic, rosemary, thyme and a few fennel seeds, they become the bowl everyone reaches for first. The orange brings a sweet, fragrant note that works with both green and black olives.
This recipe uses olives that are already cured, so it takes ten minutes, plus a few hours in the fridge. Because it puts garlic, herbs and citrus peel into oil, it follows the same fridge rule as any homemade herb oil.
Choosing olives and flavors
Use a mix of cured olives you enjoy: firm green olives, rich black ones or a blend. Olives with the pit in usually keep their texture better than pitted ones. Drain them well and pat them dry, so the oil can coat them and the brine does not dilute the flavors.
Orange zest, rosemary, thyme and fennel seed are a classic combination. Kitchens around the olive-growing world have their own versions. Lemon, cumin and paprika suit a North African-style mix. In Cyprus, cracked green olives are often dressed with coriander seed, garlic and lemon. Chili flakes, bay leaf or oregano are easy additions to any blend.
Marinated Olives with Orange and Herbs
You need
- mixed cured olives, drained300 g (2 cups)
- orange, washed, zest pared in thin strips1
- garlic cloves, thinly sliced2
- sprigs fresh rosemary, about 8 cm (3 inches) each2
- sprigs fresh thyme4
- fennel seeds, lightly crushed1 tsp
- chili flakes, optional1/4 tsp
- fresh orange juice1 tbsp
- extra virgin olive oil60 to 80 ml (1/4 to 1/3 cup)
Method
- Drain the olives, rinse them briefly if they are very salty, and pat them dry with paper towel.
- Wash and dry a glass jar or lidded container large enough to hold the olives.
- In a bowl, toss the olives with the orange zest, garlic, rosemary, thyme, fennel seeds, chili and orange juice.
- Spoon everything into the jar and pour in enough oil to coat the olives well. Close the lid and shake gently.
- Label the jar with the date and a use-by date 4 days later, then put it in the fridge straight away.
- Leave it for at least 4 hours or overnight, shaking the jar once or twice.
- Take the olives out about 20 minutes before serving so the oil can loosen, then put any leftovers back in the fridge. Finish them within 4 days.
Tips
- For a warm, more fragrant version, gently warm the oil with the herbs and zest for 2 to 3 minutes, let it cool, then pour it over the olives. Store it in the fridge with the same 4-day limit.
- Put out a small dish for the pits and a few toothpicks.
- Leftover oil from the jar, used within the 4 days, is lovely on bread or tossed with roasted vegetables.
Cured olives still need the fridge
Home olive curing is a separate skill with its own tested methods. UC Cooperative Extension Master Food Preservers note that water-cured olives are not shelf stable and must be refrigerated, and that for short-term storage in the fridge olives are usually kept in a light brine or in oil. They also suggest a simple serving idea that this recipe builds on: rubbing olives with a little olive oil and adding herbs such as rosemary before serving.
Once you add garlic, herbs and orange peel and cover everything with oil, treat the jar like a homemade herb oil. The CDC advises refrigerating homemade oils made with garlic or herbs and throwing them away after 4 days. Make only what you will eat in that time.
What the evidence says
Marinated olives are a snack for flavor and sharing, and the herbs in them are not there as a remedy. The health facts worth knowing are about salt and food safety.
Olives are salty. The NHS says adults should have no more than 6 g of salt a day, about one level teaspoon, and lists olives, cheese and pickles among salty foods to eat less often or in small amounts. It also suggests herbs and spices as a way to add flavor without extra salt, which is exactly what a marinade does. Draining off the brine and adding no extra salt keeps a bowl of olives a little lighter on salt.
On safety, the CDC explains that you cannot see, smell or taste the toxin that causes botulism. A jar that looks and smells fine is not proof that it is safe, so go by the date, and if in doubt, throw it out.
Questions people ask
Can I marinate olives at room temperature?
No. Once garlic and herbs are in oil, keep the jar in the fridge and eat the olives within 4 days. Leave them out only while you are serving them.
Do I need to rinse the olives?
Not always. A quick rinse helps if they are very salty or the brine is strong, but always pat them dry before adding the oil.
Can I use dried herbs?
Yes. Use about 1/2 tsp each of dried thyme and rosemary instead of the fresh sprigs. The same 4-day fridge rule applies.
Sources
- Curing, Preserving and Eating Olives! — UC Cooperative Extension Master Food Preservers of Amador/Calaveras (UC Agriculture and Natural Resources)
- Preventing Botulism — CDC
- Symptoms of Botulism — CDC
- Salt: the facts — NHS
This article is for general information only and is not medical advice. Herbs can interact with medicines and health conditions. Talk to a doctor or pharmacist before trying a herbal remedy, especially if you are pregnant, breastfeeding, giving it to a child, or taking any medication.
