Warm Marinated Olives Recipe

Rinse and dry

Place the Castelvetrano, Cerignola, and optional Kalamata olives in a colander and rinse under cold running water for 10–15 seconds to remove excess brine. Drain well and pat dry with paper towels.

If olives are not pitted and you prefer pitted, remove pits now. Lightly bruise 20–30% of the olives by pressing them once with the flat of a knife to help release more flavor into the marinade (optional).

Combine herbs and aromatics

In a small food processor or blender, add the parsley, basil, chopped capers, peeled garlic cloves, and anchovy fillet (if using). Pulse until finely chopped but not pureed, scraping down the sides as needed.

Emulsify

With the processor running, stream in 1/4 cup extra-virgin olive oil, then add the red wine vinegar, lemon juice, lemon zest, red pepper flakes, black pepper, and 1/4 tsp kosher salt. Blend until mixture is a loose, slightly coarse sauce (salsa verde). Taste and adjust salt or acidity as needed.

Warm aromatics

Heat a small skillet over medium-low heat and add 1 tablespoon extra-virgin olive oil. When oil is warm (not smoking), add the thin garlic slices and sauté briefly until fragrant and just golden, about 30–45 seconds. Add the lemon slices and herb sprigs and cook another 30 seconds to release oils. Remove pan from heat to avoid browning the lemon too much.

Combine olives and salsa verde

Place the dried olives in a medium mixing bowl. Pour the prepared salsa verde over the olives and add the warm oil, garlic, lemon slices, and herb sprigs from the skillet. Toss gently with a spoon or spatula until all olives are well coated.

Transfer the olives with their marinade to a heatproof serving bowl or small cast-iron skillet for presentation. Let sit at room temperature for at least 15 minutes to allow flavors to meld; for deeper flavor, cover and refrigerate for 2–24 hours. If refrigerated, bring back to room temperature 30 minutes before serving or rewarm gently (see next step).

Optional gentle rewarm before serving

If you prefer the olives warm when served, place the filled cast-iron skillet or bowl over very low heat for 2–3 minutes, stirring once, just to take the chill off and release aromatics — do not overheat or simmer, which will toughen olives and cook herbs.

Garnish with a final drizzle of extra-virgin olive oil and, if desired, additional chopped parsley or a few extra lemon zest shavings. Serve with crusty bread, grilled bread (crostini), or as part of an antipasti board. Leftover marinated olives keep 5–7 days refrigerated in an airtight container; bring to room temperature before serving.