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  • 2 cups Castelvetrano green olives (or any other green olives)
  • 2 cups Kalamata olives (or other variety)
  • 3/4 cup olive oil
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp fresh orange juice
  • 4-5 cloves garlic, roughly chopped or smashed
  • 2 Tbsp fresh 1parsley, chopped
  • 1 1/2 Tbsp fresh rosemary, minced
  • 2 tsp lemon zest
  • 2 tsp orange zest
  • 1/2 tsp crushed red pepper flakes
  1. Combine all ingredients except olives in a large resealable plastic bag. Seal and shake bag to make the marinade.
  2. Open bag, add olives, seal bag, and massage to coat olives in the marinade.
  3. Place bag in the refrigerator and let sit for 1-2 days. Turn bag to re-coat olives occasionally.
  4. Before serving, let olives sit at room temperature for around an hour