Rosemary & Bay Leaf Olives - Ferrari-Carano

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Rosemary & Bay Leaf Olives

Appetizers

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

01

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.

02

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.

Ingredients

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