Orange Marinated Olives
Posted on: January 13, 2025. Updated on: January 13, 2025.
by Carolina Gelen
Table of Contents
Orange Marinated Olives
Marinated in a spiced garlic orange confit, these olives make the perfect appetizer for any dinner party. The final flavor is citrusy, a little floral with sweet and spicy notes, it’s simply irresistible.
Choose the right orange for this recipe
Since we’ll be eating the orange slices whole, here are a few things to look for when choosing the right orange for this recipe:
- smooth, think skin: the orange peel should not be thick and super porous
- juiciness: the orange should feel juicy to the touch and not dry
- taste: taste a slice of orange (with pith and peel) before cooking with it. If it’s citrusy and sweet with slightly bitter, floral notes, it’s perfect for this orange marinated olives recipe. If the orange tastes extremely bitter and sour, choose a different one.
Looking for other snacky appetizers? Try:
Orange Marinated Olives
Servings: 8 servings
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Ingredients
- 1 navel orange, thinly sliced
- 6 whole garlic cloves, peeled
- 1/2 cup (110g) extra-virgin olive oil
- 2 teaspoons sumac
- 2 teaspoons Aleppo pepper
- 2 teaspoons coriander seeds
- 4 dried chiles pequin, optional
- 10 oz Castelvetrano olives, drained
- 1/4 cup rice vinegar
- 1/4 cup sugar
Instructions
- Heat the oven to 375°F (190°C).
- To an ovenproof ceramic or glass baking dish, add the sliced orange, garlic, and olive oil. Cover with aluminum foil and bake for 1 hour and 15 minutes, until the orange slices are tender and the garlic has a golden brown color and jammy consistency.
- Make the orange marinated olives: Remove the aluminum foil. To the hot orange, garlic and olive oil mixture, add the sumac, Aleppo pepper, coriander, dried chile and stir until combined. Carefully add the olives and stir until coated in oil.
- Add the vinegar to a microwave-safe measuring cup. Heat for 1 minute, until warm. Add the sugar and stir until dissolved. Add the mixture to the olives and stir until combined. Store in the fridge for up to a week.
