Spanish Olives Recipe

Rinse and drain olives

Place the olives in a colander and rinse them briefly under cool running water to remove excess brine. Drain well and pat dry with paper towels. If olives are very salty, soak them in fresh water for 20–30 minutes, then drain and pat dry.

Prepare aromatics

Thinly slice the garlic cloves. Zest the orange and then juice half an orange (you will use 1/2 orange). Juice the lemon. Strip a few leaves from the thyme sprigs if desired and keep rosemary sprigs whole. Tear the bay leaf in half to release more aroma.

Combine ingredients

In a medium mixing bowl, combine the drained olives, olive oil, orange juice, lemon juice, sherry vinegar, sliced garlic, orange zest, rosemary sprigs, thyme sprigs, torn bay leaf, red pepper flakes, smoked paprika, whole black peppercorns, and sea salt. Toss gently with a spoon until the olives are evenly coated in oil and seasonings.

Marinate

Transfer the olive mixture to a clean jar or airtight container. Press the olives down so they sit mostly submerged in oil (add a little more olive oil if necessary). Seal and refrigerate for at least 24 hours to allow flavors to meld; 48–72 hours is better. Turn or gently shake the jar every 12–24 hours so the aromatics distribute evenly.

Serve

Bring the marinated olives to room temperature (about 30 minutes) before serving. Taste and adjust seasoning: add a pinch more sea salt, a splash of sherry vinegar, or extra red pepper flakes if desired. Transfer to a small bowl and garnish with the orange slices and lemon peel strips. Serve with toothpicks or crusty bread.

Storage

Store leftover olives refrigerated in their oil for up to 2 weeks. Always ensure olives remain covered by oil to preserve flavor and texture. Discard if aroma or appearance becomes off.