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Ingredients
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Gordal Olives & Brine
Aromatic Finish
For Serving
Method
Gordal Olives & Brine
Rinse and drain
Place the Gordal olives in a fine-mesh sieve and rinse briefly under cold running water to remove excess jar brine. Drain well for 1–2 minutes.
Marinate in brine and oil
In a small bowl, combine 60 ml olive brine and 15 ml extra-virgin olive oil. Add the rinsed olives and stir gently to coat. This will mellow and flavor the olives without overpowering their natural butteriness.
Add citrus
Add 1 tablespoon lemon zest (use a microplane or fine grater) and 1 tablespoon thin orange peel strips to the olives and brine mixture. Stir once to distribute the citrus oils.
Aromatic Finish
Season
Sprinkle 1 teaspoon cracked black pepper, 0.5 teaspoon fleur de sel (or to taste), and—if using—1 teaspoon smoked paprika over the olives. Toss gently so the spices cling to the oil-coated olives.
Add herbs
Tuck 2 fresh thyme sprigs into the bowl and push them slightly among the olives to infuse aroma. Do not break the sprigs; they are for flavor and presentation.
Rest
Cover the bowl loosely with plastic wrap or a lid and let the olives sit at room temperature for 20–30 minutes to absorb the aromatics. For stronger flavor, refrigerate up to 2 hours, then bring back to room temperature for 10 minutes before serving.
For Serving
Finish and present
Just before serving, give the olives a final gentle toss. Transfer them to a small serving bowl, pour any remaining oil-brine over the top, and garnish with the thyme sprigs and remaining citrus peel if desired. Insert cocktail picks or small forks for easy picking.
Serve as an aperitivo accompaniment to cocktails or as part of a shared snack board. Leftover marinated olives will keep covered in the refrigerator for up to 5 days; bring to room temperature before serving.