Olives with Orange and Rosemary

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