Credit: Carter Hiyama

Marinated Castelvetrano Olives

Name: Marinated Castelvetrano Olives
Yield: 1
Cuisine: Italian
Ingredients: Extra virgin olive oil: 3 tbsp; Orange: 1 (peeled. avoid white pith); Oregano: 2 sprigs; Thyme: 4 sprigs; Rosemary: 1 sprig; Bay leaf: 1; Red chili flakes: 1 tsp; Castelvetrano olives: 1 qt (pits in. drained of brine)

24 Mar 2025

Tracy Malechek-Ezekiel

Chef

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Difficulty

Easy

Cuisine

Italian

Ingredients

Extra virgin olive oil: 3 tbsp

Orange: 1 (peeled, avoid white pith)

Oregano: 2 sprigs

Thyme: 4 sprigs

Rosemary: 1 sprig

Bay leaf: 1

Red chili flakes: 1 tsp

Castelvetrano olives: 1 qt (pits in, drained of brine)

This simple appetizer from chef Tracy Malechek-Ezekiel infuses Castelvetrano olives with citrus, herbs, and heat—perfect for snacking, cocktail hour, or a pre-dinner bite with wine.

How to make Marinated Castelvetrano Olives

01.

Marinate the Olives

In a small pot, heat the olive oil over medium-low. Add orange peels and bloom for 1 minute, or until fragrant.
Add the herbs and continue blooming on medium-low heat for 2–3 minutes, until aromatic.
Stir in the red chili flakes and cook for 20 seconds.
Add the olives and cook for 30 seconds, stirring often. Remove from heat.
Serve warm or at room temperature.