Olives Marinated in Rosemary

Olives Marinated in Rosemary


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The flavour of olives is greatly enhanced by marinating them in olive oil with fresh herbs and citrus juices. For the best flavour, allow 2 days marinating. These are great with warm pita bread fingers.

Elaine Russell

Serves: 8 

  • 1 1/4 cups (200g) olives, preferably a mixture of black and green
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 thin-skinned orange, scrubbed but not peeled, cut into small chunks
  • 2 sprigs of fresh rosemary
  • 1 fresh green chilli, deseeded and thinly sliced
  • 1 red capsicum, deseeded and cut into small chunks
  • 1 yellow capsicum, deseeded and cut into small chunks
  • 125g cherry tomatoes, halved or quartered

Preparation:30min  ›  Extra time:2hours marinating  ›  Ready in:2hours30min 

  1. Place the olives in a large bowl and add the olive oil, lemon juice, chunks of orange, rosemary sprigs and chilli. Stir together, then cover (or transfer to a jar and seal). Place in the refrigerator.
  2. For the next 2 days take the olive mixture from the refrigerator, uncover and stir gently, every 12 hours or so. Cover again and return to the refrigerator to continue marinating.
  3. When ready to eat, tip the olives into a serving bowl, add the capsicums and tomatoes, then stir well.

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