Marinated Cerignola Olives

    Ingredients Print Recipe

  • 4 cups Cerignola olives (red, green and black)
  • 1/4 cup extra-virgin olive oil
  • 1/2 each lemon and medium orange, zested and juiced
  • 1 tsp fennel seeds, crushed
  • 1 clove garlic, minced
  • 1/2 tsp chili flakes
  • 4 sprigs fresh thyme or rosemary


In a bowl, combine all ingredients. Cover and marinate in fridge, stirring occasionally, for at least 1 day and up to 3 days.
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