Olives marinated in rosemary, chilli and red wine vinegar
These marinated olives combine the rich, briny flavor of olives with aromatic rosemary, spicy chili, and tangy red wine vinegar. A simple yet flavorful appetizer, they're best after marinating for at least 24 hours to enhance the taste.
Cook time 0 min
Prep time 10 min
Ingredients:
1 cup olives1/3 cup olive oil
2 tbsp vinegar
2 garlic cloves
2 bay leafs
2 red hot chili peppers
1 tbsp rosemary
If you're looking to add a burst of flavor to your appetizers or snack lineup, try marinating olives with rosemary, chili, and red wine vinegar. This easy yet delicious recipe melds together the rich taste of olives with the aromatic essence of rosemary and the subtle heat of chili peppers, enhanced by the tang of red wine vinegar. Whether you are serving these at a party or enjoying a quiet evening at home, these marinated olives are sure to impress.
Instructions:
- Wash and drain the olives if they’re not already clean.
- Thinly slice the garlic cloves.
- Slice the red hot chili peppers into rings. You can remove the seeds if you prefer less heat.
- Chop the fresh rosemary.
- In a medium-sized bowl, combine 1 cup of olives, 1/3 cup of olive oil, 2 tablespoons of red wine vinegar, the sliced garlic, 2 bay leaves, the chili pepper rings, and the chopped rosemary.
- Gently stir all the ingredients together until the olives are well-coated with the oil and seasoning mixture.
- Transfer the olive mixture to a jar or a container with a lid.
- Cover and let the olives marinate in the refrigerator for at least 24 hours to allow the flavors to meld. For even better flavor, let them marinate for up to 3 days, shaking the container occasionally to redistribute the marinade.
- Before serving, bring the olives to room temperature for about 15-20 minutes.
- Transfer to a serving dish and enjoy as part of an appetizer spread, with crusty bread, cheese, or as a snack on their own.
- Keep any leftover marinated olives in the refrigerator. They should stay good for about 1-2 weeks.
Once you've let the olives marinate for a few hours (or ideally, overnight), they are ready to serve. The result is a deeply flavorful and aromatic dish that can stand alone or complement a variety of foods. Whether you add them to a charcuterie board, serve them with fresh bread, or enjoy them on their own, these marinated olives are a delightful and sophisticated treat.
Olives marinated in rosemary, chilli and red wine vinegar FAQ:
For optimal flavor, marinate the olives for at least 24 hours in the refrigerator. You can marinate them for up to 3 days for an even richer taste.
Yes, you can use any type of olives you prefer, such as green, black, or a mix. Just ensure they are pitted if you prefer them that way.
Store any leftover marinated olives in an airtight container in the refrigerator. They will remain good for about 1-2 weeks.
If you don't have red wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar, though the flavor profile will vary slightly.
To reduce the heat, remove the seeds from the chili peppers before slicing them. You can also use fewer chili peppers or substitute them with milder varieties like bell peppers.
Tips:
- For best results, use high-quality extra virgin olive oil and fresh rosemary.
- Crush the garlic cloves slightly before adding them to release more flavor.
- Adjust the quantity of chili peppers based on your heat preference.
- Let the olives marinate for at least 4 hours to allow the flavors to fully develop. Overnight is ideal.
- Store the marinated olives in an airtight container in the refrigerator for up to one week.
Nutrition per serving
6 ServingsCalories 50kcal
Protein 0.64g
Carbohydrates 3.82g
Fiber 0.84g
Sugar 0.74g
Fat 18g
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