Castelvetrano Olives Recipe

Rinse and Dry

Place the Castelvetrano olives in a colander and rinse briefly under cool running water to remove any packing brine. Drain well and pat dry with paper towels.

Zest and Juice Orange

Using a microplane or fine grater, zest the orange, reserving about 1 teaspoon of zest. Halve the orange and juice one half; reserve the other half for garnish if desired. Strain the juice to remove seeds and pulp.

Lightly Crush Peppercorns

Place the mixed peppercorns in a small spice bag or on a cutting board and press with the flat side of a knife or use a mortar and pestle to gently crush until coarsely broken — you want big pieces for texture, not powder.

Bruise Rosemary

Take the rosemary sprigs and bruise them with the back of a spoon or a rolling pin to release their oils. If the sprigs are thick, strip a few leaves and roughly chop them to increase flavor distribution.

Combine Marinade

In a medium bowl or jar large enough to hold the olives, combine the olive oil, orange juice (about 1 tablespoon), orange zest (about 1 tsp), crushed peppercorns, crushed red pepper flakes, and coarse sea salt. Stir or whisk until evenly mixed.

Add Aromatics and Olives

Add the rinsed, dried olives to the bowl or jar. Tuck in the bruised rosemary sprigs and whole bay leaves so they sit among the olives. Pour the marinade over the olives, making sure the oil mostly covers them; press down gently to submerge as much as possible.

Marinate

Cover the bowl or seal the jar and refrigerate for at least 12 hours, preferably 24–48 hours, to allow the orange, rosemary, bay, and peppercorn flavors to infuse. Turn or shake the jar once or twice during this period to redistribute the oil and aromatics.

Bring to Serving Temperature

Remove the olives from the refrigerator about 30 minutes before serving to let the olive oil slightly loosen and flavors bloom. If the oil has solidified, allow it to come to room temperature so the olives are glossy and the aromatics are aromatic.

Adjust and Finish

Taste one or two olives and adjust seasoning if needed: add a pinch more sea salt for brightness, a squeeze of the reserved orange half for more citrus lift, or a pinch more red pepper flakes for heat. If using, sprinkle the 1/2 tsp lemon zest and additional orange zest over the olives and stir gently to distribute.

Serve

Transfer olives and some of their oil to a small serving bowl. Garnish with the thin citrus slices and, if you like, an extra rosemary sprig. Serve with crusty bread, crostini, or as part of an antipasti board.

Storage

Store leftover olives submerged in the marinade in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving for best flavor.