Marinated Olives with Rosemary, Orange & Chili

By Chezlamere

Try these Marinated Olives with Rosemary, Orange & Chili! This will be your guest's favorite appetizer.

Ingredients

• 8 cups caselvetrano olives
• 4 cups olive oil
• 4 oranges
• 4 six-inch sprigs rosemary
• 1 teaspoon chili flakes
• 8 garlic cloves

Preparation

Step 1

Using a vegetable peeler, remove zest from orange in long, wide strips. Smash garlic cloves with the edge of a chef’s knife.

Place the olive oil in a small saucepan along with the orange zest, rosemary, pepper flakes and garlic. Warm over medium heat until fragrant but not boiling or simmering. Turn heat to medium-low and add olives. Stir occasionally for about 5 minutes. Do not cook olives. Pour olives and oil into serving dish and accompany with crusty bread for dipping in the oil.