Photo by Heidi Harris
Lemon, orange and fresh herbs brighten the briny, buttery flavors of Spanish olives.
Whether as an easy amuse bouche set on the table as your guests are being seated, or on a charcuterie board, these citrus marinated olives are simple to make and full of flavor. The brine of the olives amplifies the bright flavor of orange and lemon zest, making a near perfect paring. Opt for good quality, unpitted olives that have been stored in water rather than oil. A Spanish mix works well. If you are mixing your own olives, try a blend of Kalamata, Castelvetrano, Arbequina, Gordal, and Gaeta.
Makes 1 pint (about 4-6 servings)
Ingredients
- 2 cups of mixed olives
- 1 orange
- 1 lemon
- ¼ cup olive oil
- 2 pinches of kosher salt
- 1 pinch fresh cracked black pepper
- 1 teaspoon fresh rosemary or thyme, finely chopped
Directions
1 | Grate the rind of the orange and lemon into a mixing bowl. A microplane helps avoid the white pith which can be bitter.
2 | Add the olives, olive oil, salt, pepper, and fresh herb. Stir until evenly coated.
3 | Allow to sit for 30 minutes, stirring often.
The olives are best when served freshly prepared, but can be kept in a sealed container in the refrigerator for up to 2 weeks.
By Joseph Marini
Photography by Heidi Harris
Excerpted from Mastering the Art of Entertaining (SparkPress, 2023).
“I’m often asked why I love entertaining so much. It took me a long time to understand the answer to this. Fitting in, even sometimes within a family, can be difficult. By entertaining, I was allowing myself to be vulnerable enough to be seen for who I was. It allowed me to create a group of family and friends that would truly see and appreciate my authenticity. I now realize the rewards of living intentionally and opening up m home (and heart) to bring people together over food.”
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