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Green Olives with Lemon and Rosemary

Marinated green olives with lemon rind, rosemary, garlic, bay leaf, and olive oil.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Lemon and rosemary match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 845 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Green Olives with Lemon and Rosemary

Timeat least 1 hour

Ingredients

Directions

Prepare

  1. Peel lemon rind strips with a vegetable peeler or paring knife.

Marinate and store

  1. Mix rind strips, olives, rosemary, garlic, bay leaf, and olive oil in a plastic container with a lid.

  2. Marinate for at least 1 hour, preferably longer, for flavors to blend.

  3. Store in refrigerator for up to 2 weeks.

Nutrition, whole recipe (rough)

272Calories
1 gProtein
28 gFat
8 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Vegetable1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Lemonjuice of 1 lemon (48ml)12
Clove1 tsp ground (2g)7
Olive1 large (4g)4
Rosemary1 tsp dried (1.2g)4
Garlic1 clove (3g)4
Bay Leaf1 leaf (0.6g)2

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + rosemarytop 1% of all pairs
    Smell alikestrong
    Cooked together845 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  3. Olive + rosemarytop 3% of all pairs
    Smell alikemoderate
    Cooked together2,590 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Rosemary + clovetop 3% of all pairs
    Smell alikestrong
    Cooked together519 recipes

    Shared aroma: estragole (anise, licorice).

  5. Rosemary + garlictop 4% of all pairs
    Smell alikemoderate
    Cooked together2,180 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green olives
Are the main food being flavoured, absorbing the oil and aromatics as they marinate.
Extra virgin olive oil
Carries the lemon, rosemary, garlic and bay flavours into the olives and keeps them moist.
Lemon rind
Adds bright citrus aroma and oils from the peel that perfume the marinade.
Dried rosemary
Contributes a piney, herbal aroma that infuses the oil over time.
Garlic clove
Adds a sharp, savoury aroma that mellows as it sits in the oil.

The step that matters

Marinate for at least 1 hour. Flavours need time to move from the lemon peel, herbs and garlic into the oil and olives. Cutting the marinating short leaves the olives tasting mostly of brine and oil rather than the seasonings.

Swap the clove

How well each one fits the dish's main ingredients (lemon, olive, rosemary, garlic):

  1. Thymefits better
  2. Oreganofits better
  3. Basilfits better
  4. Clovethe original

Fit is the average pairing score against lemon, olive, rosemary, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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