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Citrus and Rosemary Olives

  • Yield: Makes 2 cups
Citrus and Rosemary Olives

Source: Christmas Cookbook 2003


  • Zest of 1 lemon
  • Zest of 1 orange
  • 8 to 10 ounces assorted olives (about 2 cups), such as nicoise, Nyon, Picholine, kalamata, or Bella di Cerignola
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons minced fresh rosemary, or 1 teaspoon crumbled dried rosemary


  1. In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil, and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally. Olive mixture may be kept in an airtight container, in the refrigerator, up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.

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