Nocellara Olives Recipe

Marinated Olives

1. 1

   Rinse and prepare olives

   Place the Nocellara olives in a fine-mesh sieve and rinse under cool running water for about 20–30 seconds to remove excess brine. Drain well and pat dry with paper towels. If olives are very large and whole, you may lightly crush or slit a few to allow marinade penetration.

2. 2

   Prepare aromatics

   Thinly slice the garlic cloves. Using a microplane or fine grater, zest one lemon until you have about 1 tablespoon of zest. Juice the lemon to yield about 1 tablespoon of juice. Lightly bruise the rosemary and thyme sprigs by tapping them with the back of a knife to release oils. Lightly crush the fennel seeds with the side of a knife or mortar and pestle.

3. 3

   Combine marinade

   In a medium bowl or measuring cup, whisk together 1/2 cup extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon white wine or sherry vinegar, and 1 tablespoon lemon zest. Add 1/4 teaspoon sea salt, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon whole black peppercorns, and the 1/2 teaspoon lightly crushed fennel seeds. Whisk briefly to combine.

4. 4

   Assemble in jar

   Place the drained olives into a clean 16–20 oz (500–600 ml) jar or airtight container. Tuck in the sliced garlic, bruised rosemary sprig, and thyme sprigs among the olives. Pour the olive oil–lemon marinade over the olives, making sure the oil covers the olives as much as possible. If necessary, add a little more olive oil to submerge them fully.

5. 5

   Marinate

   Seal the jar and refrigerate for at least 12 hours, ideally 24–48 hours, to let flavors develop. Turn the jar once or twice during the first day to redistribute aromatics. The olives will keep well in the refrigerator for up to 3 weeks. Bring to room temperature for 20–30 minutes before serving for best flavor.

6. 6

   Serve

   Serve the marinated Nocellara olives at room temperature in a small bowl with a drizzle of the infused oil. Optionally provide crusty bread for dipping and a small spoon for scooping the aromatics (garlic, herbs, peppercorns). Discard sprigs of herb before serving if desired.