Recipe courtesy of Stephanie Izard

Marinated Olives

"These olives can be eaten straight out of the jar, but I recommend warming them in the oven for a few minutes. The flavors get even better!" says Stephanie.
  • Level: Easy
  • Total: 55 min (plus overnight marinating)
  • Active: 45 min
  • Yield: 8 cups
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2 heads garlic, cloves separated and peeled

1 tablespoon extra-virgin olive oil

Kosher salt

Zest (in wide strips) and juice of 2 oranges

2 tablespoons sugar

1 tablespoon sherry vinegar

2 shallots, thinly sliced (about 1 cup)

1 Anaheim chile pepper, halved, seeded and thinly sliced

1 tablespoon fennel seeds

1 tablespoon coriander seeds

1 tablespoon yellow mustard seeds

1 1/2 teaspoons pink peppercorns

2 pounds assorted olives (such as Cerignola, Manzanilla and Arbequin


  1. Preheat the oven to 400 degrees F. Put the garlic cloves on a sheet of aluminum foil, drizzle with the olive oil and season with 1/4 teaspoon salt. Fold the foil over to create a sealed pouch and roast the garlic until the cloves are lightly browned and very tender, 30 to 45 minutes.
  2. Meanwhile, bring the orange juice, sugar and sherry vinegar to a boil in a small nonreactive saucepan. Stir in the shallots and sliced chile pepper, return to a boil, then remove from the heat and allow to cool to room temperature.
  3. Toast the fennel, coriander and mustard seeds and the peppercorns in a small sauté pan over medium heat for a few minutes, until lightly browned and very fragrant. Transfer the spices to a mortar and break up into smaller, coarsely ground pieces with a pestle.
  4. Combine the roasted garlic and olives with the orange juice mixture, orange zest and spices in a medium bowl. Divide among jars. Marinate in the refrigerator at least overnight and up to 1 week.
  5. To serve, transfer to an ovenproof serving dish and heat for about 10 minutes in a 300 degrees F oven.
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