At Acid League, we pride ourselves on our love of adventure and experimentation. We’re known to tinker with ingredients, mix flavors that “shouldn’t” be combined, and randomly happen upon creations that we later realize we can’t live without.
It's in this spirit that most of these recipes were concocted—guided by imagination over exact measurement. Our goal is to inspire home cooks to do the same, and we hope readers use these recipes as a starting point instead of a precise rulebook to be followed.
We love olives in any version - canned, jarred, fresh, dried - doesn’t really matter, we’ll eat them. But, there is an irresistible elegance about Castelvetranos that are warm to the touch and that leave a hint of rosemary and lemon wafting in the air. These marinated olives also feature a subtle acidity brought on by vinegar, leaving them perfect to pair with a sweeter cocktail or on their own as a fancy upgrade to any mezze table.
Meyer Lemon & Rosemary Marinated Olives
Castelvetrano olives (we prefer un-pitted)
Garlic, peeled and smashed
Red pepper flakes
Meyer Lemon Honey Living Vinegar
In a small pot combine oil, smashed garlic, rosemary, red pepper, and Meyer Lemon Honey Living Vinegar.
Heat to a subtle boil. Take off heat and add lemon rind.
Pour over olives, and eat immediately (for warm olives) or at room temperature.
Leave to marinate in the refrigerator for up to 2 weeks. Before serving, remove olives from the refrigerator to bring them to room temperature (~1-2 hours, depending on season). Transfer to your favorite bowl and enjoy!