Marinated Olives With Citrus
These addictive and simple citrus-marinated olives are a delicious appetizer or snack made with just a few simple ingredients in less than 15 minutes. Plump, juicy Castelvetrano olives are steeped in a flavorful olive oil made with lots of tangy citrus and red chiles to become the best Mediterranean citrus olives for charcuterie boards.
Servings: 12 people
Calories: 151kcal
Equipment
Ingredients
- 1 lemon
- 1 orange
- 1 grapefruit peel only
- ½ teaspoon crushed red pepper or 4 whole chiles de arbol
- ½ cup extra virgin olive oil
- 1 lb Castelvetrano olives
Instructions
- Halve and thinly slice one half of the lemon and of the orange. Set aside the other halves for juicing.
- Using a vegetable peeler, peel the grapefruit and set the grapefruit aside for another use. If the peels are too long, cut shorter.
- Warm the extra virgin olive oil in a small pot over medium heat.
- Add the crushed red pepper, lemon slices, orange slices, and the grapefruit peel.
- Cook for 1-2 minutes and then add the olives.
- Reduce the heat to the lowest possible setting on your stove.
- Continue cooking for 10 minutes up to an hour. If your stove cannot go low, only cook for up to 30 minutes.
- Let the olives cool to room temperature in the pot.
- Squeeze the juice of the reserved lemon half and the orange half into the pot. Stir.
- Serve warm with the peels.
Notes
These olives can be marinated in advance. Store in an airtight container in the refrigerator for up to a month. Gently re-warm the olives to room temperature either on the stove or on the counter. This recipe is best not frozen.
Nutrition
Calories: 151kcal | Carbohydrates: 6g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Sodium: 591mg | Potassium: 79mg | Fiber: 2g | Sugar: 3g | Vitamin A: 445IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 0.3mg
