Castelvetrano and Greek Olives Marinated in Olive Oil and Vinegar, Rosemary, Garlic, Citrus, and Chili Flakes.
10.6ozCastelvetrano olives(dry weight 6oz)*
10.2ozGreek olive mix(dry weight 6.3oz)*
¼cupextra virgin olive oil
2tbspwhite wine vinegar
2strips lemon rind**
2strips orange rind**
1/8tspcrushed red pepper flakes***
Drain the olives well and place them in a large mixing bowl.
In a small saucepan, combine the remaining ingredients. Place on the stove over low heat and let it gently warm up for 5 minutes, making sure the oil does not start to bubble or shimmer. You just want the fresh rosemary to wilt slightly and let the aromas start to build.
Pour the marinade all over the olives and toss well.
Refrigerate for at least 4 hours, but preferably for a day. Serve and enjoy!
Store in the refrigerator for up to 1 week.
*I had 2 cups of olives total. Scale this recipe as desired.**I use a vegetable peeler to gently peel off the colored part only. Don't include the white pith, which is bitter.***This is fairly spicy, even with only 1/8 tsp of chili flakes. Cut in half if you only want a slight spiciness.