My wife came home the other day with some ridiculously good, but insanely expensive, jarred citrus olives. This, of course, led me to think about just making our own. So, I did.
They’re good, to give credit to Bon Appetit’s base recipe, but the citrus flavor didn’t come through as much as I hoped. I’ll have to come up with something different.
What you’ll need
- 1 small orange or mikan, quartered and thinly sliced
- 8 large garlic cloves, lightly crushed
- 2 bay leaves
- 0.75 cups extra-virgin olive oil
- 2T apple cider vinegar
- 1T black peppercorns, crushed
- 1T coriander seeds, crushed
- 2 cups mixed olives (please try to avoid canned olives)
What to do
Cook the orange, garlic, bay leaves, and oil in a small saucepan over medium heat, swirling occasionally, until garlic becomes golden around the edges—8–12 minutes. Remove the pan from the heat and stir in the vinegar, peppercorns, and coriander seeds. Let cool until marinade is lukewarm, about 20 minutes.
Put the olives in a small bowl and pour the cooled marinade over the olives, letting them sit at room temperature for about 1 – 4 hours before serving.
If covered, these keep in the refrigerator for 2 weeks. Just bring them to room temperature before serving.
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