Marinated Olives, Sicilian Style

Marinated Olives, Sicilian Style


Twentieth century foodie, gourmand and all around good cook, James Beard declared that “picnicking is one of the supreme pleasures of outdoor life." Indeed. No other dining experience seems quite so decadent. The fresh air, the natural setting, the creative food choices, the deliciously idle intentions. Picnics have a wonderful way of engaging all of our senses in such a fantastic way. It’s almost overwhelming.

Here are the recipes I would like to share with you for a Great American Picnic.

Marinated Olives, Sicilian Style

(from the Silver Palette Good Times Cookbook, 1985)


  • 1 pound Ligurian, Nicoise or Greek Olives or a combination, drained
  • 8 cloves garlic, cut lengthwise in half
  • Zest of 1/2 orange
  • Zest of 1/2 lemon
  • 2 tablespoons fennel seeds
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 3 tablespoons olive oil


  1. Combine olives, garlic, citrus, fennel and rosemary in a large bowl.
  2. Drizzle with lemon juice and oil.
  3. Marinate, stirring occasionally at room temperature at least 24 hours.

Get All of The Recipes for the Vintage Picnic

Katherine Stolz Barber

Katherine is the chief storyteller and curator of the culinary history blog and shop In The Vintage Kitchen. When she’s not busy digging through research archives or whipping up old recipes, you can find her scouting for vintage treasures and inspiring stories around the country with her husband, Bradley, and their insatiably hungry pup, Indie.

In the Vintage Kitchen.

Print Friendly, PDF & Email