Olive Dall' Orto Di Christini's Recipe
Jumbo olives from Christini's farms
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Ingredients
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Olives & Base
Aromatics & Herbs
Acid & Seasoning
Method
Prepare Olives & Marinade
Rinse and inspect
Rinse the jumbo olives under cool running water in a colander. Pick through and remove any pits if desired and discard any damaged olives. Pat the olives dry with paper towels.
Bruise or score (optional)
To help the marinade penetrate, gently bruise each olive with the side of a chef's knife or make 1–2 shallow crosswise cuts in each olive. This step is optional for very firm olives but recommended for maximum flavor infusion.
Warm the oil and aromatics
In a small saucepan over low heat, combine the extra-virgin olive oil, smashed garlic cloves, rosemary sprigs, thyme sprigs, bay leaves, red pepper flakes, and black peppercorns. Warm gently (do not let the oil smoke) for 3–4 minutes until the garlic becomes fragrant and the herbs release aroma. Remove from heat and let cool 5 minutes.
Combine marinade
In a medium bowl or jar, combine the warmed oil and aromatics (remove and discard bay leaves if you prefer), white wine vinegar, lemon juice, lemon zest, and coarse sea salt. Whisk or stir to dissolve salt and distribute aromatics.
Marinate olives
Place the prepared olives in a clean jar or airtight container. Pour the marinade over the olives so they are fully submerged or mostly covered. If necessary, add a little more olive oil to cover. Seal the container.
Infusion & Serving
Infuse
Let the olives marinate at room temperature for at least 8 hours, preferably 24–48 hours, turning the jar once or twice to redistribute the marinade. For longer storage, refrigerate; flavors will continue to develop for up to 2 weeks. Bring to room temperature before serving for best flavor and texture.
Serve
Transfer olives to a small bowl and serve with a little of the oil and a sprig of fresh rosemary or lemon zest for garnish. Provide toothpicks or small forks for easy picking. Reserve leftover oil for drizzling on salads or crostini.
Storage
Store marinated olives refrigerated in their oil and marinade for up to 2 weeks. Always use a clean utensil to remove olives to avoid contamination.