Olives with Orange and Rosemary

  • Level: Easy
  • Total: 13 min
  • Prep: 5 min
  • Cook: 8 min
  • Yield: 8 (1/4-cup) servings
  • Nutrition Info
Save Recipe


3 tablespoons extra-virgin olive oil

3 cloves garlic, smashed

1 teaspoon coriander seed, crushed

1 large sprig rosemary

2 bay leaves

1/2 orange zest, peeled in long strips with a swivel peeler

Pinch red pepper flakes

12 ounces mixed olives, like kalamata, nicoise, or cerignola, drained


  1. Put the olive oil, garlic, coriander seed, herbs, orange zest, and pepper flakes in a medium skillet. Heat over medium-high heat swirling the pan until the mixture is fragrant, about 3 minutes. Add the olives and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 2 minutes more. Serve warm or at room temperature.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Olive Sauce

Black Olive Mayonnaise

Moroccan Olive Flatbread

Green Olive Tapenade

Olive Rosemary Crostini

Olives Marinated in Thyme and Garlic

Olive and Oregano Compote for Fish

Gnocchi with Tomato, Basil and Olives