Citrus Marinated Olives

"This is great as an appetizer or to take along on a picnic, the flavors really meld together well. The green olives really shine with the citrus flavor, so I use 2 cups green olives and 1 cup Kalamata olives. I double the garlic, orange peel and add 1 Tablespoon fresh thyme. The cooking time is the marinading time. This is adpated from Bon Appetit magazine, July 2000."
photo by a user photo by a user
Ready In:
24hrs 15mins
3 cups




  • Combine all ingredients in large heavy-duty resealable plastic bag.
  • Shake bag to blend ingredients.
  • Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl.
  • Let stand 1 hour at room temperature before serving.

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  1. Loved this recipe and the longer you leave it the better it gets, I added extra garlic but it really didn't need it. Thanks for this, will be using often. Made for ZWT6
  2. I seem to be getting my fill of garlic & lemon while in the Middle East with ZWT6, but we do love that particular combo! Great tasting olives here, & I particularly liked the use of the critus zest, & I WAS generous with my measurements of it while making this recipe! Thanks for sharing it! [Made & reviewed while in Greece with ZWT6]


<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
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