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Ingredients
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Marinated Olives
To Serve
Method
Marinated Olives
- 1
Prepare olives
If olives are very salty or packed in brine you prefer less salt from, rinse them briefly under cold water and drain. Pat dry with paper towels. Place olives in a medium mixing bowl or a small ovenproof skillet (cast-iron works well).
- 2
Aromatics
Add the thinly sliced garlic, chopped rosemary, thyme (if using), lemon zest, red pepper flakes, and whole black peppercorns to the bowl with olives. Stir to distribute aromatics evenly among the olives.
- 3
Season and deglaze
Pour the white wine or dry vermouth over the olives to add brightness and help carry flavors. Add the brown sugar or honey if using, and the sea salt. Mix well so seasonings coat the olives.
- 4
Add oil
Pour the extra-virgin olive oil over the olives, making sure most olives are coated. Let the mixture sit at room temperature for 15 minutes to allow flavors to begin to meld.
- 5
Warm gently (stovetop method)
Transfer the olives and oil to a small skillet if not already in one. Warm over low to medium-low heat for 6–8 minutes, stirring occasionally. The oil should shimmer and small bubbles should appear around the edges; do not let the garlic brown or burn. Warming releases the aromas and softens the garlic slightly.
- 6
Warm gently (oven method, alternate)
Preheat oven to 325°F (165°C). Place olives, oil and aromatics in an ovenproof dish and warm in the oven 10–12 minutes until oil shimmers and garlic is softened but not browned. Remove from oven.
- 7
Finish
Taste and adjust seasoning: add up to another 1/4 teaspoon sea salt or a pinch more red pepper flakes if desired. Stir in 1 teaspoon extra olive oil and chopped parsley. Let olives rest for 5 minutes so flavors meld before serving warm.
To Serve
- 8
Toast bread slices or crostini until golden. Place warmed olives in a shallow bowl or small serving dish. Spoon some of the warm oil and aromatics over the bread or serve the bread alongside for dipping. Scatter any remaining chopped parsley over the olives and drizzle the finish teaspoon of olive oil on top.
- 9
Serve warm as an appetizer or cocktail snack. Leftover olives can be refrigerated in their oil for up to 5 days; bring back to room temperature or gently warm before serving.