Citrus-Marinated Olives


Preparation info

  • Difficulty


  • Makes About

    3 Cups

Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Brine-cured green olives such as Manzanillo, 1 lb (500 g), drained
  • Fennel seeds, 2 tablespoons
  • Finely grated zest and juice from 1 orange
  • Garlic, 2 cloves, thinly sliced
  • Red pepper flakes, ½ teaspoon
  • Peppercorns, 10
  • Olive oil, 3 tablespoons


  • Marinate the olives

    In a clean 3-cup (24–fl oz/750-ml) jar, combine the olives, fennel seeds, orange zest and juice, garlic, pepper flakes, peppercorns, and oil. Cover the jar and shake to compact the ingredients. The contents should reach within about 1 inch (2.5 cm) of the rim. Uncover and add water until the ingredients are just covered. Shake the jar to release any air bubbles. Cover and let marinate for at least 15 minutes. The oil will rise to the top.

  • Serve the olives

    Using a slotted spoon, transfer the olives to a bowl, discarding the liquid in the jar. Serve the olives alongside a small bowl to collect the pits.