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Ingredients
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Olives
Marinade
Finish & Garnish
Method
Prepare Olives
- 1
Rinse and Drain
Place the green and Kalamata olives in a colander and rinse briefly under cold running water to remove any brine residue. Drain well and pat dry with paper towels.
- 2
Crack (optional)
If you prefer the marinade to penetrate more, gently crush a few olives with the flat side of a chef's knife or give each olive a shallow slit. This step is optional and preserves whole appearance if omitted.
Make Marinade
- 3
Combine Wet Ingredients
In a medium bowl, whisk together the extra-virgin olive oil, fresh lemon juice, and red wine vinegar until combined.
- 4
Add Aromatics & Seasoning
Stir in the thinly sliced garlic, orange zest, dried oregano, crushed dried rosemary, smoked paprika, red pepper flakes, coarse sea salt, and freshly ground black pepper. Mix thoroughly so the garlic and spices are evenly distributed.
Marinate Olives
- 5
- 6
Finish & Serve
- 7
Bring to Serving Temperature
Remove the olives from the refrigerator 20–30 minutes before serving to take the chill off and let the oil loosen.
- 8
Garnish and Adjust
Taste an olive and adjust seasoning if needed — add a pinch more salt, a squeeze of lemon, or a drizzle of olive oil. Transfer to a serving bowl, discard the bay leaf and thyme stems, sprinkle with chopped parsley, and garnish with toasted citrus slices if using.
- 9
Storage
Store marinated olives in an airtight container in the refrigerator for up to 2 weeks. Ensure olives remain mostly covered with oil to preserve flavor; stir before serving.