Marinated Picholine Olives Recipe

Name: Marinated Picholine Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large garlic cloves, thinly sliced lengthwise; 1/2 cup plus 2 tablespoons olive oil; 1/2 cup white-wine vinegar; 1 large shallot, thinly sliced lengthwise; 1 tablespoon packed dark brown sugar; 1/4 teaspoon whole allspice, lightly crushed with flat side of a large heavy knife; 1 teaspoon whole pink peppercorns, lightly crushed; 1 (3-inch) cinnamon stick; 2 Turkish bay leaves or 1 California; 2 (3- by 1-inch) strips fresh lemon zest; 2 (4- by 1-inch) strips fresh orange zest; 2 cups whole picholine or other brine-cured small green olives (3/4 pounds)

Servings: persons

2 large garlic cloves, thinly sliced lengthwise
1/2 cup plus 2 tablespoons olive oil
1/2 cup white-wine vinegar
1 large shallot, thinly sliced lengthwise
1 tablespoon packed dark brown sugar
1/4 teaspoon whole allspice, lightly crushed with flat side of a large heavy knife
1 teaspoon whole pink peppercorns, lightly crushed
1 (3-inch) cinnamon stick
2 Turkish bay leaves or 1 California
2 (3- by 1-inch) strips fresh lemon zest
2 (4- by 1-inch) strips fresh orange zest
2 cups whole picholine or other brine-cured small green olives (3/4 pounds)

1
Cook garlic in 2 tablespoons oil in a small heavy skillet over moderate heat, stirring, until pale golden, about 30 seconds.
2
Transfer garlic with a slotted spoon to a small bowl and reserve oil separately (to prevent garlic from continuing to brown in hot oil).
3
Simmer 1/4 cup vinegar with shallot and brown sugar in a 1-quart heavy saucepan, uncovered, stirring occasionally, until liquid is reduced to about 1 tablespoon, about 4 minutes.
4
Add garlic, garlic oil, remaining 1/2 cup olive oil, remaining 1/4 cup vinegar, spices, bay leaves, zests, and olives and bring to a simmer.
5
Transfer mixture to a bowl and cool to warm.
6
Marinate olives, covered and chilled, at least 24 hours.
7
If desired, reheat in saucepan over low heat, stirring until warm.
8
Transfer with a slotted spoon to a serving dish.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large garlic cloves, thinly sliced lengthwise, 1/2 cup plus 2 tablespoons olive oil, 1/2 cup white-wine vinegar, 1 large shallot, thinly sliced lengthwise, and more.

Yes, Marinated Picholine Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Picholine Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions