Warm Olives with Citrus, Rosemary and Gin

Apart from gin, I always have a jar of olives (or two) in my fridge. I put them in everything – salads, pizzas, cheese boards, gin cocktails…seriously, you name it, and I’ll probably eat olives with it. But one of my all-time favourite ways to enjoy olives is after they’ve been marinated with tons of herbs & garlic… and my other favourite, Gin.

To get the easy recipe: Warm Olives with Citrus, Rosemary and Gin

As if I didn’t love olives enough already, heating them lightly amongst citrus peel, garlic and rosemary makes them even more addictive. A simple spin on a pantry classic, giving it a little zest. Adding the gin to this dish adds a lovely botanical note, amplifying the hints of naartjie and lemon, as well as the homey rosemary fragrance.

Believe me when I tell you, these marinated olives are the type of appetizer you can put on the table, for any type of gathering, and they’ll be the first thing that disappears.

⅓ cup high quality extra virgin olive oil
3 cloves garlic, cut in half vertically
1 teaspoon black peppercorns
2 tablespoons thinly sliced citrus peels (I used lemon and Naartjie)
Half of the leaves of one medium sprig of rosemary (about 12 leaves)
3 tablespoons gin (or to taste)
230 grams olives (pitted is a bonus)

Add olive oil to a small saucepan. Add garlic and bring to medium heat, so garlic just barely starts to get little bubbles coming out of it. You don’t want to sauté them, you are just releasing their flavour.
Stir in peppercorns, citrus peels, and rosemary and cook for two minutes at this temperature. Stir in gin and olives to coat with all the spices and oil, then turn heat down to low. Stir occasionally, letting them cook for 7-8 minutes. Turn heat off and let them sit for 10 minutes, up to 30 minutes. Serve warm. Leftovers will keep in the refrigerator for one week.
35 minutes · Serves 6 ·

These moreish gin marinated olives are perfect for snacking on, entertaining and impressing your family and friends, all of your charcuterie & cheese board needs, or to offer as a show stopping hostess gift.

Cheers and Bon appétit!