Marinated Nocellara Olives Recipe
Make Marinated Nocellara Olives Recipe in just 26h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Olives & Marinade Base
Aromatics & Herbs
Seasoning & Finish
Method
Prepare Olives & Brine
Rinse and Taste
Place the Nocellara olives in a colander and rinse under cool running water for 10–15 seconds to remove any packing brine residue. Drain well. Taste one olive to check saltiness; if extremely salty, soak olives in fresh water for 30 minutes, then drain and pat dry.
Warm the Liquid (optional)
In a small saucepan, combine the olive oil, white wine, lemon juice and water (if using). Warm gently over low heat until just warm to the touch (do not boil) to help release herb aromas — about 2–3 minutes. Remove from heat.
Assemble Marinade
Combine Ingredients
In a clean jar or airtight container large enough to hold the olives, add the rinsed olives. Layer in the sliced garlic, rosemary sprigs, thyme sprigs, bay leaf, orange zest, cracked black pepper, lightly crushed fennel seeds and red pepper flakes (if using). Sprinkle the kosher salt evenly over the top.
Pour Warm Liquid
Pour the warmed olive oil and wine mixture over the olives and aromatics so the olives are mostly submerged. Add the sherry vinegar and stir gently with a clean spoon to distribute the seasonings. If the olives are not well covered, add an extra tablespoon or two of olive oil to cover.
Marinating & Serving
Marinate
Refrigerate the olives at least 24 hours, preferably 48–72 hours, turning the jar once a day (invert gently) to redistribute the marinade. Flavors deepen over the first week; marinated olives keep well refrigerated for up to 3 weeks.
Bring to Serving Temperature
About 30 minutes before serving, remove the olives from the refrigerator and let them come to room temperature so the oil softens and aromas are vivid. Give the jar a gentle shake or stir.
Serve
Serve the marinated Nocellara olives in a small bowl, spooning some of the oil and aromatics over them. Offer toothpicks or small forks. Reserve excess flavored oil for dressings or bread dipping within 1–2 weeks.