Olive Fest Recipe
Selection of black and green olives.
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Ingredients
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Olive Selection
Method
Olive Selection
Rinse and drain
Place all olives in a colander and rinse briefly under cool running water to remove excess brine. Drain well and pat dry with paper towels.
Lightly bruise (optional)
If you prefer more flavor release, lightly bruise some of the olives by pressing them once with the flat side of a chef's knife or a wooden spoon. Leave a mix of whole and slightly crushed olives for texture.
Marinate
In a medium bowl, combine the extra-virgin olive oil, lemon zest and juice, sliced garlic, chopped rosemary, thyme leaves, red pepper flakes, cracked peppercorns, and sea salt. Whisk briefly to emulsify. Add the drained olives and toss to coat evenly.
Rest
Cover the bowl and let the olives marinate at room temperature for at least 30 minutes, or refrigerate for up to 24 hours to deepen flavors. If refrigerated, bring to room temperature about 20 minutes before serving.
Serve
Transfer the marinated olives to a shallow serving dish, spooning any remaining oil and aromatics over the top. Garnish with a small extra sprig of rosemary and an extra drizzle of olive oil if desired. Serve with toasted baguette slices or crackers.