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Olives With Citrus Zests and Fried Herbs

Olives With Citrus Zests and Fried Herbs 12.000

Deb Lindsey for The Washington Post

Dec 20, 2016

You'll be happy to have these on hand when folks drop by for cocktails or a glass of wine.

Make Ahead: The mixture can be refrigerated (without the garlic) for up to 1 week. Bring to room temperature before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes 3 cups

  • 1 orange
  • 1 lemon
  • 3 tablespoons olive oil
  • 20 sage leaves
  • 20 rosemary leaves
  • 1 small clove garlic (unpeeled)
  • 1 pound mixed olives, such as black Niçoise and green Castelvetrano
  • Pinch crushed red pepper flakes


Use a vegetable peeler to cut 5 or 6 wide strips of zest (total) from the orange and lemon.

Heat a skillet over medium heat. Add the oil, sage, rosemary and garlic; cook for about 20 seconds or until the herbs stop sizzling. Turn off the heat.

Stir in the olives, citrus zests and the crushed red pepper flakes, then transfer to a deep bowl. Use a Microplane grater to grate the remaining zest from the orange and lemon directly into the bowl. Stir to incorporate.

Serve warm. Or cool, discard the garlic, cover and refrigerate.

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Recipe Source

Adapted from “A Recipe for Cooking,” by Cal Peternell (William Morrow, 2016).

Tested by Sandhya Babu.

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Nutritional Facts

Calories per serving: 80

% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 260mg 11%

Total Carbohydrates: 3g 1%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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