Marinated Olives With Citrus

Name: Citrus-Marinated Olives
Yield: 6 Servings
Ingredients: 1 small navel orange, quartered, thinly sliced; 8 large garlic cloves, lightly crushed; 2 bay leaves; ¾ cup extra-virgin olive oil; 6 sprigs thyme; 2 Tbsp. sherry vinegar or red wine vinegar; 1 Tbsp. black peppercorns, crushed; 1 Tbsp. coriander seeds, crushed; 2 cups mixed olives (such as Niçoise, Picholine, and/or Cerignola)

By Rebekah Peppler

March 15, 2022

Photograph by Joann Pai, food and prop styling by Rebekah Peppler

This “olive lovers only” mix from À Table author Rebekah Peppler goes great with a drink, whether that’s an aperitif for one or cocktails for a small crowd. Fragrant with orange, coriander, and peppercorns, the simple marinade is an easy way to upgrade a store-bought staple. Make it hours or even days in advance—stored in the fridge, the olives will last for about two weeks.

What you’ll need

Small Saucepan
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Chef's Knife
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Glass Storage Container
$20 At Amazon

Recipe notes

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