Menu
Olio Taibi
0
  • Our Story
  • Recipes
    • Recipes
    • Food Pairings
  • Gallery
    • Photos
    • Video
  • Events
  • Buy
  • Wholesale
  • Blog
  • Visit
    • Cooking Class
    • Olive Oil Tasting
  • Contact Us
  • Sign in
  • USD $
  • Your Cart is Empty
Olio Taibi
Olio Taibi
  • Our Story
  • Recipes
    • Recipes
    • Food Pairings
  • Gallery
    • Photos
    • Video
  • Events
  • Buy
  • Wholesale
  • Blog
  • Visit
    • Cooking Class
    • Olive Oil Tasting
  • Contact Us
  • Currency

  • 0 0

Marinated Olives

April 14, 2022

Use either of our award-winning extra virgin olive oils in this easy way to dress up olives for your next party!

star

Marinated Olives

Rated 5.0 stars by 1 users

  • Share on Twitter
  • Share on Facebook
  • Share on Pinterest

Category

Antipasti

Olives are an everyday addition to antipasti. Fancy them up a little with herbs and garlic and our flavorful organic extra virgin olive oils. 

Author:

Olio Taibi

Image of Marinated Olives

Ingredients

  • 6 TBS Olio Taibi Nocellara or Biancolilla Extra Virgin Olive Oil (see note)

  • 2 TBS sherry vinegar

  • 3 medium garlic cloves, thinly sliced

  • 1-3 dried arbol chiles (see note)

  • Strips of rind from one small orange

  • 1/2 teaspoon fennel seeds

  • 1 TBS chopped fresh oregano

  • 2 cups brine packed olives, drained (see note)

View Cart (0) Checkout

Directions

  1. In a small saucepan, combine Olio Taibi Extra Virgin Olive Oil, vinegar, garlic, and chiles.

  2. Heat over low heat for about 10 minutes, until garlic takes on the slightest golden hue.

  3. Remove from heat and stir in the orange rind, fennel seeds, and oregano.

  4. Place olives in a jar and pour oil mixture over them while it is still warm. Leave at room temperature for a couple hours, shaking every once in a while to distribute.

  5. Serve after marinating for two hours, or keep in the fridge for up to two weeks. Remove from the refrigerator two hours before serving so olive oil returns to a liquid state.

Recipe Note

You can choose any brine-packed olive for this recipe. They can be pitted or still have the pits. We like a combination of small and large, black and green. If using Castelvetrano Olives, you'll want to use our Nocellara, for Castelvetrano olives are Nocellara by another name. A great combination is Picholine, Castelvetrano, Kalamata, and Nicoise- but pick olives you like!


One arbol chile will give a faint hint of heat to your olives, three a good kick!

  • Share:

Leave a comment

Comments will be approved before showing up.


Also in Olio Taibi Blog

Biancolilla Garlic Bread
Biancolilla Garlic Bread

November 23, 2022

Read More

Honeynut Squash with Biancolilla
Honeynut Squash with Biancolilla

September 12, 2022

Read More

White Bean Goat Cheese Dip
White Bean Goat Cheese Dip

August 29, 2022

Read More

Follow
  • Search
  • Do not sell my personal information

Sign up to get the latest on sales, new releases and more…

Currency

© 2023 Olio Taibi.
Powered by Shopify