Olives Recipe

Rinse and Dry

Place the olives in a colander and rinse under cold running water to remove brine surface residue. Drain well and pat dry with paper towels. Transfer olives to a medium mixing bowl.

Prepare Citrus and Rosemary

Using a vegetable peeler or microplane, remove thin strips of orange peel avoiding the bitter white pith. If using lemon peel, prepare thin strips as well. Lightly bruise the rosemary sprigs by pressing or slapping them in your palm to release oils. Smash the garlic cloves with the side of a knife and peel.

In a separate small bowl, whisk together the extra-virgin olive oil, white wine vinegar, sea salt, cracked black pepper, and red pepper flakes (if using) until combined.

Pour the oil mixture over the olives in the mixing bowl. Add the bruised rosemary sprigs, smashed garlic, orange peel strips, and lemon peel (if using). Stir gently with a spoon or spatula to coat the olives thoroughly with oil and aromatics.

Transfer the olives and marinade into a clean jar or airtight container, making sure the aromatics sit among the olives and the oil covers as much as possible. Press the aromatics down so they are in contact with the olives.

Let the olives infuse at room temperature for at least 4 hours, preferably overnight (8–24 hours) to develop flavor. For stronger rosemary and orange notes, refrigerate and let infuse for 2–3 days, turning the jar once per day. If refrigerated, bring back to room temperature before serving (about 20–30 minutes).

Before serving, taste one olive and adjust seasoning if needed: add a pinch more sea salt or a few drops of vinegar to brighten. Remove and discard the garlic if you prefer a milder presentation.

Transfer olives to a serving bowl, garnish with the reserved fresh rosemary sprig and a light sprinkle of fresh orange zest. Serve with toothpicks or small forks alongside bread, cheeses, or charcuterie.