Olives With Preserved Lemon Recipe

Prepare preserved lemons

If using whole preserved lemons from a jar, rinse briefly under cold water to remove excess brine. Pat dry. Slice each lemon in half lengthwise, then into thin 1/8–1/4 inch strips. Remove any large seeds. Reserve any softened pulp and juice.

Prepare olives

If olives are very salty or packed in brine you dislike, briefly rinse and drain. Place the olives in a medium mixing bowl.

Combine marinade

To the bowl with olives add the sliced preserved lemon (including some of the pulp/juice you reserved), 3 tablespoons olive oil, 1 tablespoon fresh lemon juice, the thinly sliced garlic, thyme sprigs, rosemary sprig, 1 teaspoon red pepper flakes, 1 teaspoon whole black peppercorns and 1 teaspoon coarse sea salt. If you want a touch of balance to the acidity, stir in 1 teaspoon honey or agave. Toss gently with a spoon so the olives are evenly coated and the herbs and lemon are distributed.

Marinate

Transfer the olive mixture to a small airtight container or bowl covered with plastic wrap. Let marinate at room temperature for at least 1 hour, or refrigerate for 4–24 hours for deeper flavor. If refrigerated, bring to room temperature for 20–30 minutes before serving so the oil firms up less and flavors open up.

Adjust seasoning

After marinating, taste the olives. Adjust seasoning if necessary: add a pinch more salt, another splash of lemon juice for brightness, or an extra teaspoon of olive oil if mixture seems dry. Remove and discard rosemary stem and thyme sprigs with woody stems, or strip leaves off stems and leave leaves in dish.

Plate the olives in a shallow serving dish. Spoon some of the marinade oil and preserved lemon pieces over the top so the dish looks glossy and aromatic.

Sprinkle 2 tablespoons finely chopped fresh parsley and optional 1 teaspoon lemon zest over the olives for color and freshness.

Serve at room temperature with toasted crusty bread or crackers alongside for scooping. Leftover olives keep well covered in their oil in the refrigerator for up to 2 weeks; bring to room temperature before serving.