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Ingredients
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Marinated Olive Mix
Aromatics & Citrus
Oil & Acid
Finishing & Serving
Method
Marinated Olive Mix
- 1
Combine olives
Place the Castelvetrano, beldi, and Cerignola olives in a medium mixing bowl. If any olives are unpitted and you prefer easier eating, remove pits before continuing.
- 2
Light crush (optional)
Using the back of a spoon or a mortar and pestle, gently press a few olives to slightly crack the skins. This helps the aromatics penetrate — do this for about 6–8 olives, not all, to keep texture variation.
Aromatics & Citrus
- 3
Prepare garlic and herbs
Smash the garlic cloves lightly with the flat side of a knife and then slice them thinly. Strip rosemary leaves from the stems and finely chop one sprig; leave the other sprig whole for presentation. Strip thyme leaves from stems and leave whole.
- 4
Zest citrus
Using a microplane or fine grater, zest the lemon and (if using) the orange directly into the bowl with the olives to capture the oils.
Oil & Acid
- 5
Whisk marinade
In a small bowl, whisk together the extra-virgin olive oil, sherry vinegar, red pepper flakes, chopped rosemary, half the thyme leaves (reserve the rest for garnish), and orange zest (if using). Taste and adjust acidity — add another 1/4 tsp vinegar if you prefer brighter tang.
- 6
Combine and rest
Pour the oil-herb mixture over the bowl of olives. Add the sliced garlic and lemon zest. Toss gently until olives are evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight, to let flavors meld; bring to room temperature 20–30 minutes before serving.
Finishing & Serving
- 7
- 8
Serve
Transfer olives and some of the marinade to a shallow serving dish. Serve with toasted bread or crackers on the side so guests can spoon olives and drizzle oil over bites. Leftover marinated olives will keep in the refrigerator for up to 5 days; bring back to room temperature before serving.