Dry-Cured Olives with Rosemary & Orange

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

This has to be one of the simplest ways to put your own, sophisticated spin on a cocktail snack. Rosemary and orange is a classic pairing, but you can swap in almost any herb, depending on your preference and what you have on hand.


  • 1 orange
  • 1 lb. dry-cured black olives
  • Leaves from 1 large spr


  • Wash orange thoroughly and dry. Using a vegetable peeler, remove zest from orange, taking care to peel as little of the white pith as possible. Coarsely chop zest and transfer to a bowl. Juice orange and add juice to zest along with olives, rosemary, and pepper; toss to coat. Let sit at room temperature for 1 hour to marinate before serving.