Olives Recipe

Rinse and Prep

If olives are very salty or brined, rinse them briefly under cool running water and drain well. Pat dry with paper towels. If olives are unpitted and you prefer them pitted, remove pits carefully; otherwise leave whole.

Lightly Crush (optional)

Place olives in a bowl and using the back of a spoon or a pestle, gently bruise or press some of the olives so they open slightly; this helps the marinade penetrate. Do not mash — just a few gentle presses.

Prepare Marinade

In a separate small bowl whisk together the extra-virgin olive oil, lemon juice, lemon zest, sliced garlic, crushed fennel seeds, dried red chili flakes, coarse sea salt, and cracked black pepper until combined.

Combine with Herbs

Place the olives in a medium bowl or a jar. Add the rosemary and thyme sprigs. Pour the prepared marinade over the olives, stirring or shaking gently so the oil and aromatics coat them evenly.

Marinate

Cover the bowl or seal the jar and let the olives marinate at room temperature for at least 1 hour. For best flavor, refrigerate and marinate for 8–24 hours, turning or shaking the jar once or twice to redistribute aromatics. Allow to come back to room temperature before serving if refrigerated.

Taste the olives after marinating and adjust seasoning if needed: add a pinch more sea salt or a dash more lemon juice for brightness. Remove and discard rosemary and thyme stems if preferred.

Just before serving, transfer the olives to a serving bowl. Drizzle any remaining marinade over them. Sprinkle with the chopped parsley and the extra grated lemon zest for brightness.

Serve with toasted rustic bread or crostini alongside. Olives can be served warm (bring to room temperature or gently warm for 5 minutes in a low oven) or cold. Leftovers keep refrigerated in a sealed container for up to 2 weeks; bring to room temperature before serving.