Mixed Olives Recipe

Rinse and dry

Place the Ligurian, Kalamata, and Sicilian green olives in a colander and rinse briefly under cool running water to remove any jar brine residue. Drain thoroughly and pat dry with paper towels.

If any olives are unpitted and you prefer them pitted, gently pit as needed using an olive pitter or by pressing with the flat side of a chef's knife. Leave most olives whole for texture variety.

Place the drained olives into a shallow bowl or jar large enough to hold all ingredients and allow flavors to mingle.

In a small bowl, combine the extra-virgin olive oil, thinly sliced garlic, lemon zest (and orange zest if using), red pepper flakes, cracked black pepper, lightly crushed fennel seeds, and sea salt. Stir to combine.

Add the fresh rosemary and thyme sprigs to the oil mixture. If using a jar, you can layer the herbs with the olives so the herb oils infuse more effectively.

Whisk in the white wine or sherry vinegar to brighten the marinade and help meld flavors.

Pour the marinade over the olives in the bowl or jar making sure the oil coats them evenly. Use a spoon to toss gently so the garlic, zest, and spices are distributed among the olives.

Cover the bowl with plastic wrap or close the jar and let the olives sit at room temperature for at least 1 hour to absorb flavors. For best results, refrigerate and marinate for 4–24 hours, bringing them back to room temperature before serving so the oil is not solidified.

Taste after the initial marinating period and adjust seasoning if needed: add a pinch more sea salt or a few drops of vinegar to brighten, or extra red pepper flakes if you prefer heat.

Remove and discard the rosemary and thyme sprigs (or leave a sprig for garnish if desired). Stir in the chopped fresh parsley.

Transfer the olives to a serving bowl. Drizzle any remaining marinade over the top. Garnish with toasted lemon slices or lemon wedges if using.

Serve the mixed olives at room temperature with crusty bread, crostini or as part of an antipasti board. Leftovers keep refrigerated in their marinade for up to 2 weeks—bring to room temperature before serving.