Mixed Olives Recipe

Rinse and pit (optional)

Rinse the mixed olives under cool running water in a colander to remove any packing brine or debris. Drain well. If you prefer less brine and easier eating, lightly crush or pit about half the olives with the flat side of a knife or use an olive pitter; leaving some whole and some halved gives texture contrast.

Smash the garlic cloves lightly with the side of a knife to release flavor; peel if desired. Zest one lemon with a microplane or sharp grater, taking just the yellow part. Cut a wide strip of orange peel (avoid the white pith).

Warm and combine

In a small saucepan or skillet over low heat, add the extra-virgin olive oil and warm gently for about 30 seconds until fragrant but not smoking. Add the smashed garlic, rosemary sprig, thyme sprigs, red pepper flakes, lemon zest, and orange peel. Warm together for 1 minute to bloom the aromatics, stirring once to avoid scorching the garlic.

Pour in the white wine (or vermouth) and water, raise heat slightly to bring the mixture to a very gentle simmer for 1 minute to meld flavors, then remove from heat.

Place the drained olives in a medium bowl or jar. Pour the warm infused oil and liquid over the olives, including the garlic and herbs. Toss gently to coat. Add the sea salt and freshly ground black pepper and toss again to distribute. Let the mixture cool to room temperature (about 20–30 minutes).

Once cooled, stir in the chopped parsley. Cover and refrigerate for at least 2 hours (preferably overnight) to allow the flavors to marry. Bring to room temperature before serving for best flavor—remove from fridge 30 minutes prior.

Transfer the olives to a serving bowl. Spoon some of the infused oil and the aromatics (garlic pieces, herbs, and citrus zest) over the top. Taste and adjust salt or pepper if needed. Serve with crusty bread, crackers, or as part of an antipasto board.