Gluten free, nut free, vegan, dairy free, no added sugar
This recipe will have your friends and family thinking that you made a pit stop (pun intended) at the nearest olive bar. This is a fun recipe that is easy to follow and can be made unique if you add your own favorite flavors. These go great on any cheese board or as a standalone snack. They also go wonderfully with cocktails. Feel free to place them in little jars for a delightful little homemade gift.
Ingredients
- 1 orange
- 1/2 cup extra-virgin olive oil
- 4 bay leaves
- 4 fresh thyme sprigs
- 3 fresh rosemary sprigs
- 1 teaspoon peppercorns
- 4 cups mixed pitted olives
Directions
Start by zesting the orange into large strips using a peeler. Juice the remaining orange and set aside. Next, add olive oil to a saucepan along with bay leaves, thyme, rosemary, peppercorns and 3 tablespoons of the orange juice. Heat 2-3 minutes until mix becomes fragrant. Remove from heat and allow to cool. Place the olives into a re-sealable container like Tupperware, a large jar or gallon zip-lock bag. Pour the marinade over the olives and add about ⅓ of the orange zest. Mix together gently, seal the container and allow to sit in fridge for about 24 hours before serving.
Nutritional Analysis:
Calories: 220, Carbohydrates: 7 g, Protein: 0 g, Fat: 22 g, Cholesterol: 0 mg, Sodium: 1080 mg, Fiber: 0 g
Laura Hahn Carroll, author of the cookbook Around the World One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
