Marinated Olives & Pickled Vegetables Recipe

Rinse and Dry

Place the mixed olives in a colander and rinse briefly under cold water. Drain and pat dry with paper towels.

Combine Base

In a medium bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, crushed red pepper flakes, whole black peppercorns and coarse sea salt until combined.

Add Flavorings

Add the sliced garlic, rosemary sprigs and thyme sprigs to the oil mixture. Stir to distribute aromatics.

Marinate

Add the dried olives to the bowl and toss gently to coat. Transfer olives and marinade to a jar or shallow container, pressing down so olives are mostly submerged in oil. Seal and refrigerate for at least 4 hours, preferably overnight, to let flavors meld. Bring to room temperature for 20–30 minutes before serving.

Finish

Before serving, remove and discard rosemary and thyme stems if desired. Taste and adjust seasoning with a pinch more salt or a drizzle of lemon juice if needed.

Prepare Vegetables

Wash and trim the carrots, fennel, radishes and cucumber. Cut carrots into 3-inch matchsticks, thinly slice the fennel, radishes and cucumber. Pack the prepared vegetables and dill sprigs (if using) into a clean 1-quart jar or two smaller jars, layering for color.

Make Brine

In a small saucepan, combine the water, white wine vinegar, granulated sugar, kosher salt, smashed garlic clove, black peppercorns and mustard seeds if using. Bring the mixture to a gentle simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes. Remove from heat.

Pour and Cool

Carefully pour the hot brine over the packed vegetables, making sure all vegetables are submerged. Allow the jars to cool to room temperature (about 30–40 minutes).

Chill and Pickle

Seal the jars and refrigerate for at least 1 hour before serving; for best flavor wait 4–24 hours. These quick pickles will keep in the refrigerator for up to 2 weeks.

Arrange a shallow bowl of marinated olives and one or two jars of pickled vegetables on a platter with sliced crusty bread or crostini. Drizzle a tablespoon of olive oil over the bread if desired and sprinkle chopped parsley over the olives or pickles for color. Offer small spoons or forks for the olives and tongs for the pickles.

If serving at a room-temperature happier hours event, remove olives from the refrigerator 20–30 minutes before guests arrive and set pickles out cold or slightly chilled depending on preference.