Castelvetrano Olives Recipe

Rinse and drain

Place the Castelvetrano olives in a fine-mesh strainer and rinse briefly under cool running water to remove any brine surface residue. Drain well for 5 minutes, shaking the strainer occasionally to remove excess liquid.

If olives are whole and you prefer quicker flavor penetration, gently bruise each olive by pressing once with the flat side of a chef's knife or make a small slit in each olive with a paring knife. This step is optional but recommended for faster infusion.

Zest and juice citrus

Using a microplane or fine grater, zest the lemon and orange, collecting the zest into a small bowl. Then squeeze 1 tablespoon of fresh lemon juice, removing seeds.

Toast fennel seeds

In a small dry skillet over medium heat, toast 0.5 tsp fennel seeds for 30–45 seconds until fragrant, shaking the pan. Remove from heat and crush lightly with the back of a spoon or mortar and pestle.

Combine marinade

In a mixing bowl combine 0.25 cup extra-virgin olive oil, the lemon juice, lemon zest (1 tsp), orange zest (0.5 tsp), 1 tsp Aleppo pepper, 1 tsp citrus or flaky sea salt, 0.25 tsp cracked black pepper, the lightly crushed fennel seeds and 1 thinly sliced garlic clove. Whisk briefly to emulsify and dissolve the salt.

Combine olives and marinade

Place the drained olives in a clean small bowl or jar. Add the marinade and 2 fresh thyme sprigs, ensuring the olives are mostly submerged in oil. If necessary, press the olives down so the oil covers them; use a small piece of parchment to help keep them submerged.

Infuse

Cover the bowl or jar and let the olives marinate at room temperature for at least 2 hours, ideally 6–8 hours, or refrigerate for up to 24 hours for a deeper flavor. Stir or shake the jar once or twice during the first few hours to redistribute the marinade.

Serve

Remove thyme sprigs before serving if desired. Serve the olives at room temperature in a small bowl with a drizzle of the marinade oil on top. Provide toothpicks or small forks for guests.

Storage

Stored in an airtight container in the refrigerator, the olives will keep for up to 2 weeks. Bring to room temperature before serving to restore the olive oil’s supple texture and flavor.