Citrus & Herb Olives

These are easy to make and super impressive if you’re hosting for dinner or drinks. Who marinates their own olives? You do, apparently. You can make these ahead and they’ll keep in the fridge for a few days, but the olive oil will solidify so make sure to take them out well before you want to eat them. I like to dice this whole mix up really fine and turn it into a tapenade to serve on a charcuterie board with some goat cheese and crusty bread.

Ingredients

• 6 oz mixed olives (I like castelvetrano and kalamata)

• One orange

• One lemon

• 3-4 cloves garlic, peeled

• A few sprigs rosemary and thyme

• A few leaves sage

• 3/4 cup olive oil (I use a garlic infused one for a flavor boost but regular is fine)

• Salt and pepper

Instructions

1. Cut strips of peel from your lemon and orange using a paring knife or peeler- avoid the pith (white stuff), it’s bitter.

2. In a small saucepan, combine the citrus peels, garlic, herbs, olive oil, and salt and pepper.

3. Heat gently over the lowest heat for a few minutes until it’s warm NOT bubbling- you’re not deep frying

4. Drain your olives and set them in a jar or bowl, pour the warmed oil mixture over the top.

5. Toss gently to let everything incorporate. Store in the fridge for up to a week- remove it and let it come to room temperature several hours before serving. Garnish with more herbs and citrus peel.