Local olives marinated in orange

Watch Chef Sean Gravina marinate olives in orange juice, garlic and coriander. 

Video is unavailable at this time.


  • 1 ½ cups Kalamata olives or other brine-cured black olives
  • 1 ½ cups cracked brine-cured green olives
  • 1 cup olive oil
  • ¼ cup chopped fresh coriander
  • ¼ cup fresh lemon juice
  • ¼ cup orange juice
  • 6 large garlic cloves, thinly sliced
  • 3 tbsp chopped fresh parsley
  • 1 tbsp grated lemon peel
  • 1 tbsp grated orange peel
  • ½ tsp dried crushed red pepper


  1. Combine all ingredients in large heavy-duty resealable plastic bag.
  2. Shake bag to blend ingredients.
  3. Refrigerate at least 1 day and up to 3 days, turning bag occasionally.
  4. Transfer olives and some marinade to bowl.
  5. Let stand for 1 hour at room temperature before serving.

This recipe was first seen on Goumet TV, episode 1, on TVM, aired on 3 October 2014. 


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