Marinated Olives Recipe

Rinse and Drain

Place the olives in a fine-mesh sieve and rinse under cool running water for 10–15 seconds. Drain well and transfer to a medium mixing bowl.

Smash or Pit (optional)

If you prefer a more intensely flavored olive, gently bruise about half the olives by pressing them with the back of a spoon or a flat pan; alternatively, pit them if desired. Bruising helps the marinade penetrate faster.

Make Marinade

In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, orange zest, and honey (if using) until combined. Stir in the sliced garlic.

Add the rosemary sprigs, thyme sprigs, bay leaf, red pepper flakes, crushed black peppercorns, and coarse sea salt to the bowl with drained olives. Pour the prepared marinade over the olives, making sure the garlic and zest distribute evenly. Toss gently with a spoon to coat all olives thoroughly.

Taste one olive after mixing and adjust seasoning if needed — add a pinch more salt, a squeeze more lemon, or a splash more vinegar to balance flavor.

Transfer the olives and all marinade to a clean jar or airtight container. Press the herbs and aromatics down so they sit among the olives and are submerged in oil. Cover tightly.

Refrigerate for at least 12 hours, preferably 24–48 hours, before serving to allow flavors to meld. The oil will solidify when cold; bring to room temperature for 20–30 minutes before serving so oil loosens and flavors bloom.

Marinated olives will keep in the refrigerator for up to 2 weeks. Ensure olives are covered by oil; top up with a little extra olive oil if needed.

Just before serving, remove rosemary sprigs, thyme stems and bay leaf if desired (or leave in for presentation). Sprinkle chopped fresh parsley over the olives and arrange on a small bowl or tapas plate with lemon slices on the side for squeezing.

Serve at room temperature with toothpicks or small forks. These olives pair well with crusty bread, cheeses, or as part of a mezze platter.