Gray bowl with marinated olives, orange peel, fresh rosemary and sliced garlic.
Photography & Art Direction: Anthony Contrino – Food Styling: Molly Wenk

You’ll always find these olives on my table when I’m entertaining.  They’re easy, delicious and not so filling that you can’t eat your dinner! 

Orange Rosemary Marinated Olives

Prep Time: 5 minutes
Cook Time: 5 minutes
Inactive Time: 2 hours
Servings: 6


  • 1 organic orange, navel or Cara Cara
  • cup extra-virgin olive oil
  • 1 fresh bay leaf
  • 2 cloves garlic, thinly sliced
  • Leaves from 2 sprigs fresh rosemary
  • Pinch red pepper flakes
  • 1 6-ounce jar (about 1 cup) Castelvetrano olives, drained and patted dry
  • 1 6-ounce jar (about 1 cup) kalamata olives, well drained and patted dry
  • Flakey sea salt, for serving


  • Using a vegetable peeler, remove 3 (2-inch) long strips of peel from the orange. Using a paring knife, remove any excess pith from the peels and discard, and add the peels to a small saucepan.
  • Juice the orange into the saucepan.
  • Add the oil, bay leaf, garlic, rosemary and red pepper flakes.
  • Place the saucepan over medium heat and cook until the edges begin to simmer.
  • Remove from the heat and let steep for 2 minutes.
  • Meanwhile, place the olives in a sealable, air-tight container.
  • Pour the warm oil mixture over the olives.
  • Let sit, at room temperature, for at least 2 hours, flipping the container to toss the contents every 30 minutes.
  • To serve, transfer the olives and marinade into a serving bowl and sprinkle with flakey sea salt.


Store in the refrigerator for up to 5 days. Bring to room temperature before serving.
Course: Appetizer, Spring, summer
Author: Anthony Michael Contrino