Olive Recipe

Rinse and dry olives

If olives are packed in brine, drain them in a colander and rinse briefly under cold water to remove excess salt. Pat dry thoroughly with paper towels to avoid diluting the marinade.

Bruise aromatics

Lightly crush the garlic clove with the flat side of a knife (or mince if preferred). Bruise the rosemary sprig by pressing it once with the flat of a knife to release oils. Strip thyme leaves from the stems if desired; keep small sprigs whole for appearance.

Combine marinade

In a medium bowl or jar, combine the extra-virgin olive oil, lemon juice, lemon zest, red pepper flakes, black peppercorns, sea salt and orange peel (if using). Whisk briefly to emulsify the oil with the citrus and spices.

Mix with olives

Add the drained, dried olives to the bowl or jar with the marinade. Add the bruised rosemary sprig and thyme sprigs. Toss gently with a spoon or shake the jar to coat the olives evenly in the oil and aromatics.

Marinate

Cover the bowl or seal the jar and refrigerate for at least 2 hours, preferably overnight, to let flavors meld. Bring to room temperature for 30 minutes before serving to allow the olive oil to lose chill and the aromatics to bloom.

Adjust seasoning

Taste the olives after marinating. If they taste flat, stir in up to 1/2 teaspoon more lemon juice or a pinch more salt. If too salty, add a little more olive oil and a squeeze of lemon to balance.

Transfer the marinated olives to a shallow serving bowl. Scatter chopped fresh parsley over the top. Serve with toasted baguette slices or crackers for scooping. Leftover olives keep refrigerated in their oil for up to 2 weeks — ensure olives remain submerged in oil to preserve texture and flavor.