Marinated Olives Recipe

Rinse and drain (optional)

If olives are very briny or packed in salty liquid, put them in a fine colander and rinse briefly under cold running water. Drain well and pat dry with paper towels. This steps helps control final saltiness.

Prepare aromatics

Thinly slice 3 garlic cloves. Zest 1 lemon and 1 teaspoon orange zest, then squeeze 2 tablespoons lemon juice. Chop 2 teaspoons rosemary and measure thyme, red pepper flakes, fennel seeds, and peppercorns.

Combine marinade

In a medium bowl or jar large enough to hold the olives, whisk together 1/2 cup extra-virgin olive oil, 1 tablespoon sherry or red wine vinegar, 1/2 teaspoon kosher salt, and the lemon juice. Add the lemon and orange zest, sliced garlic, chopped rosemary, thyme, red pepper flakes, crushed fennel seeds and whole peppercorns. Stir to combine.

Add olives

Add 3 cups mixed olives to the bowl or jar and toss thoroughly so every olive is coated in the marinade. If using a jar, press them down and pour any remaining oil over the top so the olives are mostly submerged.

Marinate

Cover the bowl tightly with plastic wrap or seal the jar and refrigerate for at least 6 hours, preferably 24–48 hours. Turn or shake the jar once or twice during this time to redistribute flavors. Flavors will continue to develop for up to 1 week.

Bring to serving temperature

Remove olives from the refrigerator 30–45 minutes before serving to let the olive oil solidify less and aromas open. If oil has solidified, let the jar sit at room temperature until oil becomes liquid again and give a gentle stir.

Adjust seasoning

Taste one or two olives and adjust seasoning if needed: add up to 1/4 teaspoon more kosher salt or an extra teaspoon of lemon juice or vinegar for brightness. Add freshly ground black pepper to taste.

Transfer marinated olives to a shallow serving bowl. Spoon some of the marinade oil and aromatics over the top.

Scatter chopped mint or parsley over the olives and serve with toasted sliced bread or crackers alongside for brunch. Leftovers keep well refrigerated, submerged in the oil, for up to 2 weeks—bring back to room temperature before serving.