Jul 14 2026
Restaurants›Da Claudio›Mixed Olives Recipe

Mixed Olives Recipe

Inspired by Da Claudio
Time2h 42m
Serves6

Make Mixed Olives Recipe in just 2h 42m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Olive Mix

Aromatics & Herbs

Liquid & Seasoning

Method

Prepare Olives

  1. 1

    Rinse and dry

    Place all olives in a colander and rinse under cool running water to remove brine and loose debris. Shake off excess water and pat dry thoroughly with paper towels or a clean kitchen towel.

  2. 2

    Score larger olives (optional)

    For better flavor absorption, lightly score the larger olives (Castelvetrano, Cerignola) with the tip of a small knife or press them gently with the side of the knife to crack the skin. Leave smaller olives whole.

Infusion & Flavoring

  1. 3

    Warm 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, lemon zest strips, red chili flakes, and black peppercorns. Warm gently for 3–4 minutes—do not let the oil simmer or smoke. Heating will bloom the herbs and garlic and soften their flavors.

  2. 4

    Add wine and lemon

    Remove the pan from heat and stir in the white wine (if using) and fresh lemon juice. Allow the mixture to cool slightly for 2 minutes.

  3. 5

    Combine olives and oil

    Place the prepared olives in a medium bowl or jar. Pour the warm (not hot) oil and aromatics over the olives, making sure the garlic and herb pieces are distributed. Add the kosher salt and gently toss or stir with a spoon to coat evenly.

Marinating & Finishing

  1. 6

    Cool and marinate

    Let the olives cool to room temperature uncovered, about 20–30 minutes. Once cooled, cover the bowl or close the jar and refrigerate for at least 24 hours to allow flavors to meld. For best flavor, marinate 48 hours; you can marinate up to 5 days.

  2. 7

    Serve

    Bring the olives to room temperature before serving (remove from fridge 30–60 minutes ahead). Transfer to a serving bowl and spoon some of the infused oil and aromatics over them. Optionally garnish with a few fresh herb sprigs and an extra squeeze of lemon. Serve with crusty bread, cheese, or as part of an antipasti platter.

  3. 8

    Storage

    Store marinated olives in the refrigerator, submerged in the oil, in a sealed container for up to 2 weeks. Bring to room temperature before serving. Discard if oil becomes cloudy or off-smelling.

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