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Rosemary & Bay Leaf Olives


Serves 2 Cups

Mix up a big batch of these finger appetizers and you’re ready anytime for unexpected company. Feel free to adjust the seasoning to your liking. Add a bowl of Marcona almonds and you’d think you were in Spain.


The Olives

  • 1/4 cup dry white wine
  • 3 Tbsp extra-virgin olive oil
  • 1-1/2 Tbsp white wine vinegar
  • 1 Tbsp fresh orange juice
  • 1/4 tsp freshly grated orange zest
  • 8 fresh or dried whole bay leaves, halved (if using dried bay leaves, let them soak in a small bowl of hot water for 15 minutes, then drain)
  • 1-1/2 tsp finely chopped fresh rosemary leaves or 1/2 tsp dried and crumbled
  • A pinch of dried hot red pepper flakes
  • 1 large garlic clove, sliced thin
  • 1/2 cup finely chopped red onion
  • 2 cups assorted, brine-cured, black and green olives

The Olives

In a small bowl whisk together the wine, oil, vinegar, orange juice, zest, bay leaves, rosemary, red pepper flakes, and garlic. Stir in the onion and olives.

Chill the mixture, covered, stirring 2 or 3 times a day, for at least 1 day and up to 5 days. Just before serving, drain off most of the marinade from the olives and transfer the olives to a bowl for serving.