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Warm Marinated Olives

John Kernick

Yield: Yields 2 cups.

Turkish bay leaves have a more complex, well-rounded flavor than the domestic variety. Here, they add a subtle, sweet astringency to a combination of green and black olives.


  • 1/2 cup extra-virgin olive oil
  • 4 medium cloves garlic, peeled and smashed
  • 4 (3×1-inch) strips orange zest
  • 3 (3×1-inch) strips lemon zest
  • 1 Tbs. fresh rosemary leaves
  • 1 large or 2 small dried Turkish bay leaves
  • Pinch of crushed red pepper flakes
  • Generous pinch of ground allspice
  • 1 cup pitted brined green olives, preferably picholine
  • 1 cup pitted brined black olives, preferably Kalamata

Nutritional Information

  • Calories (kcal) : 130
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 0
  • Sodium (mg): 410
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 0


  • Heat the oil and garlic in a 2-quart saucepan over medium-low heat until the garlic turns golden, about 3 minutes. Add the orange and lemon zests, the rosemary, bay leaves, red pepper flakes, and allspice and sizzle for 2 minutes more, stirring occasionally. Add the olives and toss to coat. Transfer to a bowl to cool, then cover and refrigerate, stirring occasionally, for at least 2 days and up to 1 week.

    Just before serving, gently reheat the olive mixture in a small saucepan over low heat until warmed through, 2 to 3 minutes. Scoop the olives and aromatics into a serving bowl and pour a bit of the oil on top. Serve warm.


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