Greek Marinated Olives Recipe

Name: Fenix Restaurant and Bar, Manchesters GREEK MARINATED OLIVES Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 cups Kalamata olives, pitted; 1 cups Green Castelvetrano or Manzanilla olives, pitted; 0.5 cups Cracked green olives (optional, for texture); 0.5 cups Extra-virgin olive oil; 2 tbs Fresh lemon juice; 1 tsp Orange zest (finely grated); 1 tbs Fresh orange juice; 1 tsp Red wine vinegar; 2 cloves Garlic cloves, smashed; 1 tsp Fresh rosemary, chopped; 1 tsp Fresh thyme leaves; 1 tsp Fresh oregano, chopped (or 1/2 tsp dried); 0.25 tsp Crushed red pepper flakes; 0.5 tsp Whole black peppercorns; 1 leaf Bay leaf; 0.25 tsp Kosher salt; 0.25 tsp Sugar (optional, to balance acidity); 3 slices Fresh lemon slices (thin); 2 slices Fresh orange slices (thin); 2 tbs Fresh parsley, chopped

Inspired by Fenix Restaurant and Bar, Manchester

Time30m

Serves6

CITRUS AND HERBS.

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Ingredients

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Olive mix

1 cups Kalamata olives, pitted

1 cups Green Castelvetrano or Manzanilla olives, pitted

1/2 cups Cracked green olives (optional, for texture)

Marinade

1/2 cups Extra-virgin olive oil

2 tbs Fresh lemon juice

1 tsp Orange zest (finely grated)

1 tbs Fresh orange juice

1 tsp red wine vinegar

2 cloves Garlic cloves, smashed

1 tsp Fresh rosemary, chopped

1 tsp Fresh thyme leaves

1 tsp Fresh oregano, chopped (or 1/2 tsp dried)

1/4 tsp Crushed red pepper flakes

1/2 tsp Whole black peppercorns

1 leaf Bay leaf

1/4 tsp Kosher salt

1/4 tsp Sugar (optional, to balance acidity)

Finish & garnish

3 slices Fresh lemon slices (thin)

2 slices Fresh orange slices (thin)

2 tbs Fresh parsley, chopped

Method

Prepare olives

Rinse and drain

Place all olives in a colander and rinse under cold running water for 20–30 seconds to remove excess brine. Drain well and pat dry with paper towels.

Smash optional cracked olives

If using whole cracked or large olives for texture, give them a light press with the flat side of a knife to slightly break the skin—this helps the marinade penetrate.

Make marinade

In a medium bowl, whisk together the extra-virgin olive oil, fresh lemon juice, fresh orange juice, red wine vinegar, orange zest, and sugar (if using) until combined.

Add the smashed garlic cloves, chopped rosemary, thyme leaves, chopped oregano (or dried oregano), crushed red pepper flakes, whole black peppercorns, bay leaf, and kosher salt to the oil-citrus mixture. Stir to combine and lightly bruise the herbs with the back of a spoon to release aromatics.

Combine & marinate

Place the drained olives in a clean bowl or a wide-mouth jar. Pour the marinade over the olives, making sure the herbs, garlic and citrus slices will be distributed throughout. Add the lemon and orange slices on top.

Cover (or seal) and refrigerate. Marinate at least 4 hours, preferably 24–48 hours, shaking or stirring once or twice a day to redistribute flavors. Longer marination deepens flavor; olives will keep well up to 2 weeks refrigerated.

Finish & serve

Remove olives from the refrigerator 20–30 minutes before serving to take the chill off. Transfer to a serving bowl, spooning some of the marinade over them.

Garnish with chopped fresh parsley and discard the bay leaf and garlic halves if desired. Serve with crusty bread, cheese, or as part of a mezze platter.