Mixed Olives Recipe

Rinse the kalamata, green Castelvetrano, and black Niçoise olives under cold water to remove excess brine. Drain well.

Place the pitted olives in a large mixing bowl and gently toss to combine.

In a small saucepan, heat the extra-virgin olive oil over medium heat.

Add the sliced garlic cloves and sauté for 1–2 minutes until fragrant but not browned.

Add the rosemary sprigs, thyme sprigs, orange zest, crushed red pepper flakes, and freshly ground black pepper. Stir and cook for another 2 minutes to infuse the oil.

Remove the saucepan from heat and stir in the lemon juice. Let the marinade cool slightly.

Pour the slightly cooled marinade over the olive mix in the bowl.

Toss well to ensure all olives are coated in the marinade.

Transfer the olives and marinade to a sealed container or jar and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.

Before serving, let the olives come to room temperature for 15–20 minutes for best flavor.