Gordal Olives Recipe

Rinse and prepare olives

If olives are in brine, drain them in a colander and rinse briefly under cold water to remove excess salt. Pat dry thoroughly with paper towels. If olives are unpitted, leave whole or pit as preferred; this recipe assumes pitted Gordal olives.

Lightly crush aromatics

Using the flat side of a chef's knife or a mortar and pestle, lightly crush the fennel seeds and the rosemary sprig to release oils. Thinly slice the garlic cloves and zest the lemon, keeping the zest in strips or small pieces for even distribution.

Combine marinade

In a medium bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, crushed fennel seeds, cracked black pepper, red pepper flakes (if using), and sea salt until homogenous. Add the crushed rosemary, thyme sprigs, and orange peel strips if using for added aroma.

Marinate olives

Add the prepared Gordal olives and sliced garlic to the bowl with the marinade. Toss gently with a spoon or use gloved hands to ensure all olives are evenly coated. Transfer the olives and marinade into an airtight container or a shallow jar, pressing the herbs and aromatics among the olives so flavors infuse.

Rest

Cover and refrigerate for at least 4 hours, preferably overnight (8–24 hours) to allow flavors to meld. If serving sooner, let sit at room temperature for 30–60 minutes before serving to bring flavors forward.

Finish and serve

Remove thyme sprigs and rosemary stems if desired (or leave small sprigs for presentation). Transfer olives to a serving bowl, spoon some of the marinade and aromatics over them, and sprinkle chopped fresh parsley on top. Serve chilled or at room temperature as a bar bite, with toothpicks or small forks.

Storage

Store leftover marinated olives in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving for best flavor.