Marinated Olives Recipe

Rinse and dry

Rinse the Castelvetrano and Cerignola olives under cold water to remove any packing brine. Drain in a colander and pat dry with paper towels. Transfer olives to a medium bowl.

Zest and segment

Using a microplane or fine grater, zest the lemon (about 1 tsp) and the orange half (about 1/2 tsp). Then cut the lemon in half and slice one half into thin rounds; segment the orange half into small pieces, removing pith and membranes if desired. Add zest, lemon rounds (reserve one for garnish if desired), and orange segments to the bowl with olives.

Crush garlic

Smash the garlic cloves with the flat side of a knife, peel, and thinly slice or roughly chop. Add garlic to the bowl with the olives.

Add herbs and spice

Strip the thyme leaves from their stems and roughly chop the parsley. Finely chop the rosemary needles (or leave small sprigs intact if you prefer a stronger, removable flavor). Add thyme, rosemary, and parsley to the olives. Sprinkle the red pepper flakes over the mixture.

In a small bowl or measuring cup whisk together the extra-virgin olive oil, red wine vinegar, kosher salt, and freshly ground black pepper until blended. Pour the marinade over the olives, citrus, garlic, and herbs. Using a spoon, toss gently to coat all components evenly.

Taste and adjust: sample one olive and adjust seasoning as needed, adding up to another 1/4 tsp salt or a squeeze of lemon if you want brighter acidity.

Cover the bowl with plastic wrap or transfer the olives and marinade to a jar with a tight-fitting lid. Refrigerate for at least 2 hours to allow flavors to meld; ideally refrigerate 8–24 hours. If refrigerating longer than a few hours, bring to near-room temperature for 30 minutes before serving to let the olive oil soften and flavors open.

Before serving, stir the olives, taste for final seasoning, and garnish with an extra sprig of thyme or a thin lemon wheel if desired. Serve in a small bowl with toothpicks or alongside bread and cheeses.