Marinated Olives Recipe

Rinse and prepare olives

If olives are packed in brine, drain them and rinse briefly under cool running water to remove excess salt. Pat dry with paper towels. If using whole olives and you prefer them pitted, pit now; otherwise leave whole.

Prepare lemon and herbs

Using a microplane or fine grater, zest one lemon until you have about 1 tablespoon zest. Juice the lemon to obtain about 2 tablespoons of juice. Roughly chop fresh oregano leaves (or measure dried oregano). Thinly slice garlic cloves.

Combine marinade

In a medium bowl or jar, combine 1/2 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 2 tablespoons chopped fresh oregano (or 1 teaspoon dried), 1 teaspoon sea salt, 1/2 teaspoon cracked black pepper, 2 thinly sliced garlic cloves and 1/4 teaspoon red pepper flakes if using. Stir or shake to emulsify slightly.

Marinate olives

Add 2 cups drained olives to the bowl or jar and toss or shake until olives are evenly coated in the marinade. Tuck in the optional rosemary sprig among the olives for added aroma if using.

Rest and infuse

Cover the bowl or seal the jar and let the olives marinate at room temperature for at least 1 hour to allow flavors to develop. For best flavor, refrigerate and marinate for 24–48 hours, shaking or stirring once or twice. If refrigerated, bring to room temperature 20–30 minutes before serving.

Finish and serve

Before serving, taste and adjust seasoning: add a pinch more sea salt or a teaspoon more lemon juice if desired. Remove rosemary sprig. Serve the olives in a shallow dish with some of the marinade spooned over them and optional extra oregano leaves or lemon zest for garnish.

Storage

Store leftover marinated olives in an airtight container in the refrigerator for up to 2 weeks. Ensure olives remain submerged in oil to preserve flavor and texture; bring to room temperature before serving.