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Marinated Olives With Citrus

Marinated olives and citrus in a saucer
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.

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What you’ll need

Recipe information

  • 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)

Preparation

  1. Step 1

    Cook orange, garlic, bay leaves, and oil in a small saucepan over medium heat, swirling occasionally, until garlic is sizzling and golden around the edges, 8–12 minutes. Remove from heat and stir in thyme sprigs, vinegar, peppercorns, and coriander seeds. Let cool until marinade is lukewarm, about 20 minutes.

    Step 2

    Place olives in a small bowl and pour marinade over. Let sit at room temperature 1–4 hours before serving.

    Do ahead: Olives can be marinated 2 weeks ahead. Cover and chill. Bring to room temperature before serving.

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Recipes adapted with permission from  ‘À Table: Recipes for Cooking + Eating the French Way’ by Rebekah Peppler. Copyright © 2021 by Rebekah Peppler. Published by Chronicle Books.

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TagsStarterSnackEasyQuickDairy FreeNut FreeGluten FreeVegetarianVeganOliveOrangeCitrusFruitSimmerBon Appétit
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