Kalamata Olives Recipe

Rinse and drain

Place the Kalamata olives in a fine-mesh strainer and rinse briefly under cool running water to remove excess brine. Drain well and pat dry with paper towels. If olives are very briny to your taste, soak them in cold water for 30 minutes and drain again.

Prepare aromatics

Thinly slice the garlic cloves. Use a microplane or fine grater to remove 1 teaspoon lemon zest, then squeeze 2 tablespoons fresh lemon juice. If using orange peel, cut one large strip of peel avoiding the white pith. Strip rosemary and thyme leaves from half the sprigs and leave the rest whole for presentation if desired.

Warm the oil (optional)

In a small saucepan over low heat, warm 1 cup extra virgin olive oil until just warm to the touch (do not let it simmer). Warming the oil for 1–2 minutes helps release the flavors from the herbs and seeds but is optional for a cold infusion.

Combine ingredients

In a clean jar or airtight container large enough to hold the olives, add the drained olives, sliced garlic, lemon zest, lemon juice, rosemary sprigs and/or leaves, thyme sprigs, 1 teaspoon crushed red pepper flakes, 1 teaspoon whole black peppercorns, 1 teaspoon fennel seeds, and the orange peel strip if using. Pour the warm (or room-temperature) olive oil over the mixture to fully submerge the olives. Stir or shake gently to distribute aromatics. Taste and add up to 1/4 teaspoon kosher salt only if the olives are not briny enough for your preference.

Marinate

Seal the jar and let the olives marinate at room temperature for at least 4 hours, preferably overnight, to allow flavors to meld. For stronger flavor, refrigerate and marinate for 2–3 days. If refrigerated, bring to room temperature before serving so the oil solidifies less and aromas are more pronounced (about 30–60 minutes).

Serve

Transfer olives to a serving bowl, spooning some of the infused oil and aromatics over them. Garnish with the reserved herb sprigs or a little extra lemon zest if desired. Serve with toasted bread, crostini, or alongside cheeses and charcuterie.

Storage

Store marinated olives refrigerated in their oil and aromatics for up to 2 weeks. Bring to room temperature before serving. If oil becomes cloudy in the fridge, let it warm to clarify.

Toast bread slices until crisp and warm. Spoon olives with some of the infused oil onto crostini and sprinkle with crumbled feta if using.