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Ingredients
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Brined Marinated Olives
Method
Brined Marinated Olives
- 1
Prep olives
Rinse the olives in a colander under cool running water for about 30 seconds to remove excess brine. Drain well. If olives are large, gently score each olive once with a small paring knife or press lightly with the side of a knife to help the marinade penetrate.
- 2
Combine aromatics
In a bowl or jar large enough to hold the olives, add the sliced garlic, rosemary sprigs, thyme sprigs, bay leaf, crushed red pepper flakes, whole black peppercorns and sea salt. Add the lemon zest and squeeze in the juice from half a lemon (about 1/2 lemon). If using, add the orange peel strip.
- 3
- 4
Marinate
Cover the container and let the olives marinate at room temperature for at least 2 hours to allow flavors to develop. For best flavor, refrigerate and marinate for 24–48 hours, shaking or stirring once or twice during that time to redistribute the oil and aromatics.
- 5
Finish and serve
Bring the olives back to room temperature before serving for best flavor (about 30 minutes from the fridge). Transfer to a serving bowl and drizzle any settled oil over the top. Garnish with an additional fresh thyme sprig or a little extra lemon zest if desired. Serve with crusty bread, cheese, or as part of a tapas board.
- 6
Storage
Store leftover marinated olives in an airtight container in the refrigerator for up to 2 weeks. Make sure the olives remain mostly submerged in oil to preserve flavor and texture; before serving again, allow to come to room temperature and stir.