Olive Marinate Recipe

Rinse and dry olives

Place the olives in a colander and rinse under cool running water. Drain well and pat dry with paper towels or a clean kitchen towel to remove excess brine so the marinade adheres better.

Warm the oil

In a small saucepan over low heat, combine the extra-virgin olive oil and white wine. Warm gently until just warm to the touch (do not simmer or boil), about 2–3 minutes. Warming helps bloom the aromatics.

Place the dried olives in a medium bowl or a glass jar with a lid. Add the sliced garlic, rosemary sprigs, thyme sprigs, lemon zest, bay leaf, crushed red pepper flakes, and whole black peppercorns to the olives.

Pour the warm olive oil and white wine mixture over the olives and aromatics. Add the red wine vinegar and sprinkle the sea salt evenly over the mixture. Stir or shake gently to combine so the oil coats all olives and aromatics.

Allow the olives to cool to room temperature, then cover the bowl or seal the jar. Refrigerate for at least 12 hours and up to 5 days. For best flavor, marinate 24–48 hours to let aromatics penetrate.

Before serving, bring the olives to room temperature (about 30 minutes out of the fridge). Taste and adjust seasoning: add up to 1/4 tsp more salt or an extra teaspoon of vinegar if you prefer more acidity. Remove and discard bay leaf and any woody herb stems if desired.

Serve the marinated olives in a shallow bowl with some of the marinade spooned over the top. Optionally garnish with a few fresh herb sprigs and lemon zest. Leftover olives keep refrigerated up to 2 weeks; always use a clean spoon.