Oxmoor House
Prep Time
15 Mins
Total Time
2 Hours 15 Mins
Serves 32 (serving size: 2 Tbsp.)

Here's the ideal dish for holiday party guests to bring as an offering—easy to make and transport, and welcome at any gathering. It's also great for hosts who need a simple snack to tide guests over until dinner, or to round out an appetizer spread. We like a mix of briny kalamata and mild, fruity Castelvetrano olives, both available at most specialty market antipasti bars.

How to Make It

Step 1

Cut 3 (1/4-inch-thick) slices from the orange; set aside. Squeeze the juice from the remaining orange to equal 3 tablespoons. Cut 3 (1/4-inch-thick) slices from the lemon; set aside. Squeeze the juice from the remaining lemon to equal 1 1/2 tablespoons.

Step 2

Stir together the olive oil, vinegar, bay leaves, garlic, lemon juice, and orange juice in a small saucepan; cook over medium-low until just warmed, about 10 minutes. Remove from heat. Add the reserved lemon and orange slices, thyme, and rosemary. Let stand 20 minutes.

Step 3

Place the olives in a wide-mouthed 1-quart jar. Pour the citrus-herb mixture over the olives. Cover with a tight-fitting lid, and chill 2 hours. Shake the jar to redistribute seasonings before serving. Store in the refrigerator up to 2 weeks.

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