Greek Marinated Olives (vg) Recipe

Rinse and drain

If olives are very salty or packed in brine, place 3 cups olives in a colander and rinse under cold running water for 20–30 seconds. Drain well and pat dry with paper towel.

Lightly bruise olives (optional)

To open up flavors, place olives on a cutting board and gently press each with the flat side of a chef's knife or a rolling pin to crack the skin but not crush the olive. This step is optional but allows marinade to penetrate faster.

Mix marinade

In a medium bowl or measuring cup, whisk together 0.5 cup extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs red wine vinegar, 3 thinly sliced garlic cloves, 2 tsp dried oregano, 1 tsp dried thyme, 0.25 tsp crushed red pepper flakes, 1 tsp fresh lemon zest, 0.5 tsp cracked black pepper and 0.5 tsp coarse sea salt until combined.

Combine olives and aromatics

Place the drained olives in a clean jar or shallow bowl. Add the bay leaf and 1 rosemary sprig. Pour the prepared marinade over the olives, ensuring they are well coated and mostly submerged in oil. Use a spoon to press olives down if needed.

Marinate

Cover the jar or bowl and refrigerate at least 12 hours, preferably 24–48 hours, turning or shaking the jar once or twice to redistribute the oil and seasonings. For immediate serving, allow to sit at room temperature for 1 hour to take the chill off and let flavors begin to meld.

Adjust seasoning

After initial marinating (12–24 hours), taste an olive and adjust seasoning as needed: add up to 0.25–0.5 tsp more coarse salt if too mild, or another 1 tbs lemon juice or 1 tbs red wine vinegar for brighter acidity.

Finish and serve

Remove bay leaf and rosemary sprig before serving if desired (you can leave sprig for presentation). Transfer olives to a serving bowl, spoon some of the marinade and garlic slices over them, and sprinkle 2 tbs finely chopped fresh parsley on top. Garnish with orange or lemon slices if using. Serve at room temperature alongside crusty bread or as part of a mezze board.

Storage: Store olives refrigerated in their marinade for up to 2 weeks. Bring to room temperature before serving for best flavor.