Marinated Olives Recipe

Rinse and Dry Olives

If olives are very briny, place them in a fine-mesh sieve and rinse briefly under cold water to reduce excess salt. Drain and pat dry with paper towels.

Bruise Aromatics

Smash the garlic cloves lightly with the flat side of a knife to release flavor. Lightly bruise rosemary and thyme sprigs with the back of a spoon to wake their oils. Leave herbs on sprigs for easy removal later or strip leaves if you prefer.

Combine Marinade

In a medium mixing bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, red pepper flakes, dried oregano, whole peppercorns, fine sea salt, and honey (if using) until combined.

Add Flavorings to Jar

Place the olives in a clean, wide-mouth jar or shallow airtight container. Nestle in the smashed garlic, bruised rosemary and thyme, bay leaf, and the strip of orange peel among the olives.

Pour Marinade Over Olives

Pour the oil and lemon marinade over the olives so they are mostly submerged. Use a small heatproof weight or a folded piece of parchment to keep olives under the oil if necessary. Stir gently to ensure even coating.

Marinate Time

Seal the jar or cover the container and refrigerate. Let the olives marinate at least 12 hours, ideally 24–48 hours, turning or gently shaking the jar once or twice during the first day to redistribute oil and aromatics.

Bring to Serving Temperature

Remove olives from the refrigerator 30–60 minutes before serving to take the chill off. Stir gently and taste for seasoning. Adjust salt, lemon juice or honey in small increments if needed.

Finish and Plate

Transfer olives and a few of the herbs, garlic pieces and orange peel to a serving bowl. Drizzle a tablespoon of fresh olive oil over the top and sprinkle chopped parsley and extra lemon zest if desired.

Arrange toasted baguette slices or crackers on the side. Serve the marinated olives with small forks or toothpicks for bar-style eating.