Rosemary Olives

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Rosemary OlivesA few years ago we hosted a pizza party, and while the pizza was fantastic, everyone kept talking about these olives. They’re ripe olives packed in water, which are rich and buttery, not at all like a martini olive. Alex adapted an idea from our favorite Spanish chef José Andrés and marinated them with olive oil, garlic, rosemary, and lemon zest, which brings out a salty earthiness that makes them instantly addictive. Use a mix of green and black olives for visual appeal, and add some fresh rosemary sprigs when serving. We frequently mix up a batch to munch on while we’re cooking.


  • 3 6-ounce dry weight cans pitted ripe olives, packed in
  • water (a mixture of green and black in various sizes, not flavored, stuffed, or brined)
  • 4 medium garlic cloves
  • 1 tablespoon lemon juice plus zest (½ lemon)
  • ½ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • 4 sprigs rosemary, plus more for serving
How to Make It
  1. Drain the olives. Peel and thinly slice the garlic. Zest and juice the lemon.
  2. In an airtight container, combine the olives, garlic, lemon zest, lemon juice, olive oil, red wine vinegar, kosher salt, and rosemary sprigs.
  3. Cover and marinate for 2 hours at room temperature.* Serve garnished with additional rosemary sprigs, if desired.

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