Name: Heritage Commons Black Olives Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 4 cups black olives (pitted, whole or halved); 0.25 cups extra-virgin olive oil; 3 cloves garlic cloves (thinly sliced); 1 tbs lemon zest (finely grated); 1 tbs fresh lemon juice; 2 tbs fresh rosemary (small sprigs, bruised); 1 tsp dried oregano; 0.5 tsp crushed red pepper flakes; 0.5 tsp freshly ground black pepper; 0.5 tsp sea salt; 1 tbs capers (drained, optional); 1 tbs fresh parsley (finely chopped, for garnish)

Method

Marinated Black Olives

Prepare olives

If using whole olives that are not pitted, pit them or halve them to allow flavors to penetrate. Rinse the olives briefly under cool water and drain well in a colander for 1–2 minutes. Place drained olives in a medium mixing bowl or jar with a tight-fitting lid.

Mince and bruise aromatics

Thinly slice the garlic cloves. Finely grate the lemon zest and squeeze the lemon for 1 tablespoon juice. Lightly bruise the rosemary sprigs with the back of a knife or the flat of a spoon to release oils.

Combine marinade

In a small bowl, whisk together 1/4 cup extra-virgin olive oil, lemon juice, lemon zest, sliced garlic, dried oregano, crushed red pepper flakes, black pepper and sea salt until blended. Stir in the drained capers if using.

Marinate

Pour the marinade over the olives in the bowl or jar, add the bruised rosemary sprigs, and toss or stir to coat the olives evenly. If using a jar, press down so liquid covers as many olives as possible. Cover and refrigerate for at least 2 hours, preferably 12–24 hours, to allow flavors to meld. Stir or shake once or twice while marinating to redistribute the marinade.

Bring to serving temperature & garnish

Remove olives from the refrigerator 20–30 minutes before serving to let the oil warm slightly and aromas open. Transfer olives and marinade to a serving bowl, sprinkle with chopped fresh parsley, discard rosemary sprigs if desired, and give a final stir. Taste and adjust salt or lemon if needed.

Serving suggestions & storage

Serve as part of a mezze or antipasti board, alongside crusty bread, cheeses, or roasted vegetables. Marinated olives will keep refrigerated in a sealed container for up to 2 weeks; bring to room temperature before serving. If oil solidifies when cold, allow to sit at room temperature until oil loosens.