The Recipes

Marinated Olives

I know I've expressed my love of all things briny, pickled and heavy on the vinegar.  Olives definitely fall into this category and it doesn't matter what variety they are.  When I was a kid, my mom would open up a can of pitted black olives and put them on all of my fingers and munch away.  At the holiday table, like any good Midwestern family, there was always a garnish plate with olives, radishes and pickles.  I would sneak into the kitchen to "snitch" olives, and so would everybody else.  That plate always had to be replenished before we sat down to our actual holiday meal.

This is a more grown-up version, and with the availability of olive bars in our regular markets, you can grab a mix of whatever you like.  I made this as an appetizer to accompany many other appetizers and a dinner for a group.  A perfect munching accompaniment to any meal, or to have on hand to munch on while you cook at home.

Marinated Olives


- 1 pint assorted olives
- 1/2 c. extra virgin olive oil
- 2 cloves garlic, sliced
- 1 orange, zested and juiced
- 1 lime, zested and juiced
- 1 lemon, zested and juiced
- 1 T. crushed red pepper
- splash white wine vinegar
- 1 bay leaf
- 1 T. coriander seeds

Rinse the olives and let them stand in their container for a few hours.

Combine all the other ingredients in a small pot and let it simmer for 25 minutes or until the garlic turns golden brown.  Pour it over the olives, cover, and store for 24 hours on the counter.  After that, if you are not immediately serving, store in the refrigerator.