Mixed Olives Recipe

Rinse and Pit (if desired)

Place 2 cups mixed olives in a fine-mesh strainer and rinse briefly under cool running water to remove excess brine. Drain thoroughly. If you prefer less salt and brine flavor, soak the rinsed olives in fresh water for 20–30 minutes and drain again. If olives are large and you prefer, halve or gently bruise them with the flat side of a knife to help flavors penetrate (optional).

Combine Marinade

In a medium bowl combine 1/4 cup extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon fresh lemon zest, 2 thinly sliced garlic cloves, 1 teaspoon chopped rosemary, 1 teaspoon fresh thyme leaves, 1/4 teaspoon red pepper flakes, 1/2 teaspoon whole black peppercorns, 1/2 teaspoon sea salt, 1/2 teaspoon orange zest (optional) and 1/4 teaspoon lightly crushed fennel seeds (optional). Whisk briefly to combine so oil picks up aromatics.

Marinate Olives

Add the drained olives to the bowl with the marinade and toss gently with a spoon until they are evenly coated. Transfer olives and marinade into a jar or airtight container, scraping in any oil left in the bowl. Press a sprig of rosemary on top if you like a pronounced herb note. Close the jar and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld. Stir or shake the jar once or twice during the first few hours to redistribute aromatics.

Remove marinated olives from the refrigerator 20–30 minutes before serving to take the chill off and allow oils to loosen.

Pour olives and all marinade into a shallow serving bowl. If desired, sprinkle with 1 tablespoon chopped fresh parsley or extra thyme leaves for color. Serve with toasted bread or crostini (about 4 slices) to soak up the flavored oil. Leftover olives will keep refrigerated in the marinade for up to 2 weeks; bring to room temperature before serving for best flavor.