Create an interesting cocktail appetizer by marinating a mix of different olives. These olives soak in an oil solution with fresh herbs, orange and lemon, spicy pepper and juniper berries.

Yield: Makes 1 1/2 cup.



  • ​1 cup mixed unpitted olives
  • 1/2 cup pimiento-stuffed olives
  • 1/2 cup extra-virgin olive oil*
  • 2 tbsp fresh orange juice*
  • 1 1/2 tbsp fresh lemon juice*
  • 4 strips orange peel (3x1/2 inch)*
  • 3 strips lemon peel (3x1/2 inch)*
  • 4 sprigs fresh thyme*
  • 1 sprig fresh rosemary*
  • 1 Thai red chile pepper, halved*
  • 1/2 cinnamon stick*
  • 3 black peppercorns*
  • 2 coriander seeds*
  • 1 dried juniper berry, optional*
  • 1 whole clove*


  1. Combine mixed olives and stuffed olives in a heatproof bowl; set aside.
  2. Combine oil, orange juice, lemon juice, orange peel, lemon peel, thyme, rosemary, chile pepper, cinnamon stick, peppercorns, coriander seeds, juniper berry and clove in a small non-reactive saucepan. Bring to a simmer and cook, uncovered, stirring occasionally, for 10 minutes. Do not boil. Remove from heat.
  3. Pour oil mixture over olives and stir to combine; cool to room temperature, stirring occasionally.
  4. Cover bowl and refrigerate, stirring occasionally, for at least 8 hours or up to 24 hours.
  5. To serve, use a slotted spoon and transfer olive mixture to a serving dish; discard oil mixture.
Nutritional analysis per 1/4 cup:


44 calories, 4.4 g fat, 0.4 g protein, 1.8 g carbohydrate, 1.1 g fibre, 404 mg sodium


*Ingredient not included in nutritional analysis.


Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.


Dried juniper berries are small dark blue berries that have a strong piney taste.  Juniper berries are often used for flavouring gin, but they also pair well with wild meats.  Look for dried juniper berries in specialty food stores.