Rosemary & Meyer Lemon Marinated Olives

Yields 4-6 servings

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.

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Assembly

Step 1
In a small pot combine oil, smashed garlic, rosemary, red pepper, and Meyer Lemon Honey Living Vinegar.

Step 2
Heat to a subtle boil. Take off heat and add lemon rind.

Step 3
Pour over olives, and eat immediately (for warm olives) or at room temperature.

Step 4
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!

Ingredients

3 cups Castelvetrano olives (we prefer unpitted)

1 cup Olive oil

4 cloves Garlic, peeled and smashed

1 sprig Rosemary

2 slices Lemon rind

2 tbsp Red pepper flakes

2 tbsp Meyer Lemon Honey Vinegar 

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