Citrus-Marinated Olives

Name: Citrus-Marinated Olives
Total time: 15 min
Yield: 5 c.
Ingredients: 2 lemons; 1 orange; 6 clove garlic; 1/4 c. extra virgin olive oil; 1 tsp. dried thyme; 2 lb. assorted brine-cured olives

Published: Oct 30, 2008

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Yields:

5 c.

Total Time:

15 mins

Cal/Serv:

If you'd like to give these marinated olives in cute containers (other than tightly sealed decorative jars), make sure the containers have a moisture-proof lining, and drain olives before placing them inside. Or spoon olives into plastic bags; tie securely, then place in containers.

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Ingredients

2 lemons
1 orange
6 clove garlic
1/4 cup extra virgin olive oil
1 tsp. dried thyme
2 lb. assorted brine-cured olives

Directions

1. Step 1From each lemon, cut three 3/4-inch-wide strips peel; place in 1-quart saucepan. Grate any remaining peel from lemons, and place in large bowl. From orange, cut three 3/4-inch-wide strips peel and add to saucepan. Grate any remaining peel from orange, and add to lemon peel in bowl.
2. Step 2Peel garlic and cut each clove in half; crush with side of chef's knife. Add garlic, oil, and thyme to saucepan, and heat on low until hot but not smoking, about 1 minute. Remove saucepan from heat; let stand 10 minutes.
3. Step 3Place olives in bowl with grated peels. Pour oil mixture over olive mixture, and toss to coat well. Cover bowl with plastic wrap, and refrigerate olives at least 24 hours to allow flavors to develop, stirring occasionally. (Or place olives in large self-sealing plastic bag, turning to coat olives well. Seal bag, pressing out excess air. Place bag on plate and refrigerate olives, turning bag occasionally.)
4. Step 4Spoon olives into tightly sealed containers or jars for gift giving. Store in refrigerator up to 1 month.
  Serving size is based on each 1/4 cup.