Olives in a warm citrus marinade

Votes: 2

Time: 2 hours 20 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 377, total fat 41 G., saturated fats 6 G., proteins 1 G., carbohydrates 5 G., fiber 2 G., cholesterol 0 mg, sodium 331 mg, sugar 0 G.

Fragrant herbs and citrus give these olives a welcome pop of color, making them a light appetizer that's easy to prepare ahead of time. You can garnish a cheese platter with marinated olives, but they're also wonderful on their own as an elegant appetizer with an aperitif. Giada de Laurentiis uses the largest Cerignola olives in her recipe. They're very plump, but any variety will do!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. olives such as Castelvetrano, Cerignola and Kalamata
Half a tangerine, cut into slices and then into quarters
4 strips of lemon zest
1 cup extra-virgin olive oil
3 large sprigs of thyme
2 large sprigs of oregano
1 bay leaf
1 crushed clove of garlic
0.5 tsp red pepper flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: olive, tangerines, lemon zest, red pepper flakes, thyme, oregano, bay leaf

Cooking the dish according to the recipe:

Bring a saucepan of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon, transfer the olives to a medium bowl. Toss with the mandarin pieces and lemon zest.
In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic, and red pepper flakes. Heat over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium-low and simmer until the garlic begins to darken and the bubbles subside, about 7 minutes. Drizzle the hot oil over the olives and toss well to coat.