No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Todd's Olives

This recipe for an aromatic assortment of olives come to us from chef Todd English.

  • Yield: Makes about 4 cups

Source: Martha Stewart Living, June 1999


  • Grated zest of 1/2 orange
  • Grated zest of 1/2 lemon
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1 to 2 tablespoons chopped fresh rosemary leaves, or 1 to 2 teaspoons dried rosemary
  • 2 teaspoons chopped fresh oregano leaves, or heaping 1/2 teaspoon dried oregano
  • 1 teaspoon chopped peeled fresh ginger
  • 1/2 teaspoon fennel seed
  • 1/4 to 1/2 teaspoon crushed red-pepper flakes
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 4 cups assorted olives, such as nicoise, kalamata, picholine, alphonso, and/or Sicilian green
  • Extra-virgin olive oil, to cover


  1. In the bowl of a food processor fitted with the steel-blade attachment, place orange zest, lemon zest, garlic, parsley, rosemary, oregano, ginger, fennel seeds, pepper flakes, salt, and pepper. Pulse until the mixture forms a chunky paste.

  2. In a bowl, toss olives with the marinade, and cover with olive oil. Serve immediately, or place in a glass jar and store in the refrigerator for up to 1 month.

Cook's Note

When buying olives, avoid soft fruits and those packed in saline with bits of white mold floating on top.


Reviews (0)

Related Topics