Olive Sampler Recipe

Name: Bud's at Silver Runs Olive Sampler Recipe
Cook time: 13 h 30 min
Total time: 13 h 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 cups Kalamata olives (pitted); 1 cups Castelvetrano or Manzanilla olives (pitted); 1 cups Cerignola or large green olives (pitted); 1 cups Extra-virgin olive oil; 2 tbs Dry white wine or white vermouth; 1 each Fresh lemon (zest + 2 tbs juice); 3 cloves Garlic cloves (crushed); 2 sprigs Fresh rosemary sprigs; 4 sprigs Fresh thyme sprigs; 1 tbs Fresh oregano leaves or 1 tsp dried oregano; 1 tsp Red pepper flakes; 1 tsp Black peppercorns; 1 tsp Fennel seeds (toasted); 1 tsp Smoked paprika; 1 tbsp Orange peel (thin strips); 2 tbs Capers (drained); 1 tsp Sicilian chili paste or harissa (optional); 1 tsp Coarse sea salt; 2 tbs Fresh parsley (chopped, for garnish)

Inspired by Bud's at Silver Run

Time13h 30m

Serves6

Chef's selection of marinated olives

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Ingredients

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Olive Marinades & Add-ins

1 cups Kalamata olives (pitted)

1 cups Castelvetrano or Manzanilla olives (pitted)

1 cups Cerignola or large green olives (pitted)

1 cups Extra-virgin olive oil

2 tbs Dry white wine or white vermouth

1 each Fresh lemon (zest + 2 tbs juice)

3 cloves Garlic cloves (crushed)

2 sprigs Fresh rosemary sprigs

4 sprigs Fresh thyme sprigs

1 tbs Fresh oregano leaves or 1 tsp dried oregano

1 tsp Red pepper flakes

1 tsp Black peppercorns

1 tsp Fennel seeds (toasted)

1 tsp Smoked paprika

1 tbsp Orange peel (thin strips)

2 tbs Capers (drained)

1 tsp Sicilian chili paste or harissa (optional)

1 tsp Coarse sea salt

2 tbs Fresh parsley (chopped, for garnish)

Method

Olive Marinades & Add-ins

Prepare olives

Rinse the olives briefly in cool water to remove excess brine, then drain well in a colander. Pat dry with paper towels. Place each olive variety (Kalamata, Castelvetrano/Manzanilla, Cerignola) into separate bowls or into one shallow serving dish side-by-side so guests can distinguish varieties.

Toast spices

In a small dry skillet over medium heat, toast the fennel seeds and black peppercorns for 1–2 minutes, shaking the pan, until fragrant. Remove from heat and lightly crush the peppercorns and fennel with the back of a spoon or a mortar and pestle — you want coarse pieces, not a powder.

Make base marinade

In a medium bowl, whisk together 1 cup extra-virgin olive oil, 2 tablespoons white wine or vermouth, 2 tablespoons fresh lemon juice (reserve zest separately), 1 teaspoon coarse sea salt, 1 teaspoon red pepper flakes and 1 teaspoon smoked paprika until combined.

Aromatics and flavorings

Add the crushed garlic cloves, toasted/crushed peppercorns and fennel seeds, chopped fresh oregano (or 1 tsp dried), 2 rosemary sprigs, 4 thyme sprigs, 2 tablespoons capers, 1 tablespoon thin orange peel strips, and 1 teaspoon Sicilian chili paste or harissa (if using) to the oil mixture. Stir to combine.

Zest and assemble

Grate the lemon zest over the marinade and stir. Pour roughly one-third of the marinade over each olive variety (or gently toss each olive portion with the marinade in its own bowl), ensuring olives are mostly submerged. Reserve a little oil for serving if desired.

Marinate time

Cover the bowls or transfer the olives and marinade to an airtight container. Refrigerate for at least 4 hours, ideally 12–24 hours, to let flavors infuse. Stir or gently shake the container once or twice during this time to redistribute aromatics. For immediate service (1 hour), the olives will be pleasant but less integrated.

Bring to serving temperature & finish

About 30 minutes before serving, remove olives from the refrigerator to bring them close to room temperature. Transfer olives to a shallow serving dish if needed. Remove and discard large woody rosemary stems and thyme stems, leaving small leaves in the oil. Drizzle a little reserved olive oil over the top, sprinkle chopped fresh parsley and a light grind of fresh black pepper. Taste and adjust with a pinch more sea salt, lemon juice, or a few more red pepper flakes if desired.

Serve

Serve the olive sampler with small forks or toothpicks and slices of crusty bread or crackers on the side so guests can enjoy the marinated olives and soak up the aromatic oil. Leftover olives keep refrigerated in their marinade for up to 2 weeks; bring back to room temperature before serving.