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Frequently paired with
The best thing to pair and share with Olives
Ingredients
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Marinated Olives
Optional finishing & serving
Method
Marinated Olives
Prepare olives
Rinse the olives under cold water and drain well. If any olives are very large, halve them; leave smaller olives whole. Pat dry with paper towels.
Warm the oil and aromatics
In a small saucepan over low heat, combine the extra-virgin olive oil, sliced garlic, lemon zest, orange zest, lemon juice, red chili flakes, sliced fresh red chili, mustard seeds, bay leaf, thyme and rosemary sprigs. Warm gently for 2–3 minutes—do not let the oil simmer or the garlic brown; you want it fragrant so the oil infuses.
Combine and season
Place the drained olives in a medium bowl or jar. Pour the warm (not hot) oil and aromatics over the olives, then add the coarse sea salt and cracked black pepper. Stir or shake gently to distribute the aromatics evenly and to dissolve the salt slightly.
Finish & Serve
Before serving, remove and discard the bay leaf and any woody stems from thyme/rosemary. Taste and adjust seasoning — add a pinch more sea salt or a little extra lemon juice if desired.
Transfer olives to a serving bowl. Sprinkle with the extra lemon zest and drizzle the extra-virgin olive oil over the top. Serve with toasted bread or crackers so guests can spoon some oil and aromatics along with the olives.
Storage: keep refrigerated in the marinade for up to 1 week. Bring to room temperature 30 minutes before serving for best flavor.
