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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 Notes

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

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