Sweet and Spicy Orange Olives Recipe
Next time you need a fun appetizer idea, give zesty orange olives a try! These fancy marinated olives rival expensive store-bought gourmet olive mixes, but for a fraction of the price.
Servings 9 servings
Calories 130kcal
Ingredients
- 19 ounces jarred castelvetrano olives drained well (pitted or unpitted will work here)
- 4 large cloves garlic peeled and thinly sliced
- 1 1/2 teaspoons crushed red pepper flakes
- 1/2 teaspoon fine salt (or 3/4 teaspoon coarse salt)
- 1/2 tablespoon fresh orange zest (see Notes)
- 1/4 cup fresh orange segments (see Notes)
- 2 tablespoons fresh orange juice (see Notes)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon white balsamic vinegar
Instructions
- Add all ingredients to a medium bowl, and toss well to coat.
- Cover and chill 2 hours before serving so the olives can absorb the flavors.
Notes
- Orange: For this recipe, you'll need 1 large naval orange. Start by zesting it, then remove the peel and cut out the segments. Lastly, squeeze the membrane to get the juice. We use the whole thing!
- Storage: Store covered in a glass container in the fridge for up to 2 weeks.
- Recipe Yield and Serving Size: This recipe makes about 2 1/4 cups or 9 (1/4-cup) servings.
- Net Carbs: 4 grams per 1/4-cup serving.
Nutrition
Calories: 130kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 1069mg | Potassium: 58mg | Fiber: 2g | Sugar: 3g | Vitamin A: 354IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 0.4mg