Nocellera Olives Recipe

Rinse and Prepare Olives

If olives are in brine, drain them and rinse briefly under cold water to remove excess salt; pat dry with paper towels. If using whole olives with pits, pit them now (use an olive pitter or press gently with the flat side of a chef's knife). Measure 2 cups and place into a medium mixing bowl or jar.

Prepare Aromatics

Thinly slice 2 garlic cloves and finely chop 1 teaspoon fresh rosemary and pick thyme leaves. Zest one lemon and squeeze 2 teaspoons of its juice, taking care to avoid pith. Lightly crush 1/2 teaspoon fennel seeds with the back of a spoon or mortar and pestle. If using orange peel, cut thin strips of zest (no pith).

Combine Marinade Ingredients

In a small bowl whisk together 1/4 cup extra-virgin olive oil, lemon zest (1 tablespoon), lemon juice (2 teaspoons), 1/2 teaspoon coarse sea salt, 1/2 teaspoon whole black peppercorns, 1/4 teaspoon dried chile flakes, 1/2 teaspoon crushed fennel seeds and the optional 1 teaspoon orange peel. Add the sliced garlic, chopped rosemary (1 tsp) and thyme (1 tsp). Stir to combine.

Marinate the Olives

Pour the marinade over the prepared Nocellera olives in the jar or bowl. Toss gently with a spoon to coat every olive. Press a piece of plastic wrap onto the surface or secure a lid. Let the olives rest at room temperature for at least 1 hour to allow flavors to meld; for best flavor, refrigerate for 12–48 hours, turning the jar once or twice to redistribute the oil and aromatics.

Bring to Serving Temperature

If refrigerated, remove olives 30 minutes before serving to allow the oil to soften and flavors bloom. Give the jar a final stir to redistribute aromatics and oil.

Arrange olives in a shallow serving bowl. Spoon some of the marinade and aromatics over the top. Sprinkle chopped fresh parsley (1 tablespoon) and drizzle 1 teaspoon extra-virgin olive oil. Serve with 8 slices toasted sourdough or crostini alongside for scooping.

Storage: Keep leftover marinated olives covered in the refrigerator for up to 2 weeks. Bring back to room temperature before serving and discard if oil becomes cloudy or off-smelling.