Mediterranean Mixed Olives Recipe

Name: Kervan Kitchen Brentwoods MEDITERRANEAN MIXED OLIVES Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 cups mixed olives (green and black), pitted or whole; 0.5 cups extra-virgin olive oil; 1 tbs fresh lemon zest; 1 tbs fresh lemon juice; 2 cloves garlic cloves, thinly sliced; 1 tsp fresh rosemary, chopped; 1 tsp fresh thyme leaves; 0.5 tsp dried oregano; 0.25 tsp red pepper flakes; 0.5 tsp whole black peppercorns; 0.5 tsp sea salt; 1 tsp orange peel (optional), torn into strips; 1 tbs fresh parsley, chopped; 12 pieces toasted bread or crackers (for serving)

Inspired by Kervan Kitchen Brentwood

Time30m

Serves6

Green and black olives marinated in olive oil

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Ingredients

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Olives & Marinade

3 cups mixed olives (green and black), pitted or whole

1/2 cups extra-virgin olive oil

1 tbs fresh lemon zest

1 tbs fresh lemon juice

2 cloves garlic cloves, thinly sliced

1 tsp Fresh rosemary, chopped

1 tsp fresh thyme leaves

1/2 tsp Dried oregano

1/4 tsp Red pepper flakes

1/2 tsp whole black peppercorns

1/2 tsp sea salt

1 tsp orange peel (optional), torn into strips

Garnish & Serving

1 tbs Fresh parsley, chopped

12 pieces toasted bread or crackers (for serving)

Method

Prepare Olives & Marinade

Rinse and dry

Place the mixed olives in a colander and rinse briefly under cool running water to remove any excess brine. Drain well and pat dry with paper towels. Transfer to a medium mixing bowl.

Prepare aromatics

Thinly slice the garlic cloves, zest the lemon (avoiding the bitter white pith) and squeeze 1 tablespoon of lemon juice. Chop the rosemary and remove thyme leaves from stems. If using orange peel, tear into thin strips.

Combine marinade

Add the extra-virgin olive oil to the bowl with the olives. Stir in lemon zest, lemon juice, sliced garlic, chopped rosemary, thyme leaves, dried oregano, red pepper flakes, whole peppercorns, sea salt, and orange peel (if using). Mix thoroughly so the oil coats all olives and the aromatics are evenly distributed.

Marinate & Finish

Marinate

Cover the bowl with plastic wrap or transfer the olives and marinade to an airtight jar. Refrigerate at least 4 hours, preferably 24 hours, to allow flavors to meld. If refrigerated, bring to room temperature for 20–30 minutes before serving so the olive oil is not overly firm.

Adjust seasoning

After marinating, taste an olive and adjust seasoning as needed: add up to 1/4 teaspoon more salt or a pinch more red pepper flakes for heat. Stir to redistribute flavors.

Garnish and serve

Just before serving, sprinkle chopped fresh parsley over the olives and transfer to a serving bowl. Serve with toasted bread or crackers, and pass the remaining marinade in the jar for drizzling.