Marinated Olives (AIP, Paleo, Whole30)
Marinated olives made with citrus zest, garlic, rosemary, and thyme for a bright, briny appetizer.
Ingredients
- ½ cup olive oil
- 1 clove garlic
- 1 tbsp fresh rosemary from about 1 sprig
- ½ tbsp fresh thyme from about 6 sprigs
- 1 tbsp grated orange zest or two long strips
- 1 tbsp freshly squeezed orange juice
- 2 tbsp white wine vinegar
- 3 cups olives, such as Castelvetrano, Cerignola or Kalamata
Instructions
- Pare the orange peel into two long strips or use a microplane to zest. Juice the orange and set aside two teaspoons of juice.
- Drain the olives from their brine and set aside.
- Peel and smash the garlic clove.
- Heat the olive oil in a small saucepan over low heat until the oil reaches a gentle bubble. Stir in the smashed garlic clove, orange peel or zest, rosemary and thyme. Warm at gentle simmer for about five minutes, or until the garlic, orange and herbs become fragrant.
- Stir in the white wine vinegar and orange juice.
- Add in the olives and heat until just warmed through. Season with a pinch of salt if needed.
- Serve warm or chilled.