Marinated Olives Recipe

Marinate & Warm

1. 1

   Prepare garlic and herbs

   Crush the garlic cloves lightly with the flat of a knife (keep skins on if you prefer milder garlic) and bruise the rosemary and thyme sprigs by slapping them between your palms or pressing with a rolling pin to release oils.

2. 2

   Combine ingredients

   In a medium bowl or measuring jug, whisk together the extra-virgin olive oil, white wine (or vermouth), lemon juice, lemon zest, dried oregano, crushed red pepper flakes, sea salt and whole black peppercorns until combined.

3. 3

   Add olives & aromatics

   Place the mixed olives in a small ovenproof skillet or saucepan. Add the crushed garlic, bruised rosemary and thyme sprigs, and pour the seasoned oil mixture over the olives, tossing gently to coat. Stir in half of the chopped parsley (reserve the rest for finishing).

4. 4

   Marinate (optional)

   If time allows, cover and let the olives sit at room temperature for 30–60 minutes to allow flavors to meld. This step is optional but improves flavor.

5. 5

   Warm the olives

   Set the skillet or saucepan over low to medium-low heat. Warm the olives gently for 8–10 minutes, stirring once or twice, until heated through and fragrant. Do not let the oil simmer vigorously or the garlic burn; you want a gentle sizzle. If using an oven, place the skillet in a preheated 325°F (160°C) oven for 10–12 minutes.

6. 6

   Finish & serve

   Remove from heat. Discard rosemary and thyme stems (or leave small tender sprigs if desired). Transfer olives to a warmed serving bowl, spooning the oil and garlic over them. Sprinkle remaining chopped parsley on top and serve warm with crusty bread for dipping.