Boozy Marinated Black and Green Olives
A sophisticated party snack infused with anise, citrus, and heat
Why This Recipe Works
Using whole, brine-cured olives and a touch of sambuca creates a much deeper flavor profile than standard marinated snacks. The anise notes pair beautifully with orange zest and a subtle hum of heat.
Instructions
Rinse the green and black olives thoroughly under cold water, drain well, and pat them dry with paper towels to ensure the marinade adheres properly.
Combine the dried olives with the olive oil, shallots, garlic, sambuca, thyme, salt, orange zest, red pepper flakes, and cayenne in a medium bowl and toss until everything is well coated.
Cover the bowl and refrigerate for at least 12 hours to allow the aromatics to penetrate the fruit—they will keep for up to 5 days.
Let the olives sit at room temperature for about 30 minutes before serving so the olive oil fully liquefies and the aromas open up.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 5 days.
Can I make this ahead of time?
The olives can marinate for up to 5 days in the refrigerator.
What substitutions can I make?
- sambuca: ouzo
