Olives Recipe

Prep olives and fennel

If olives are whole with pits and you prefer them pitted, pit them carefully. Drain any brine. Thinly slice the fennel bulb crosswise into delicate rings or short julienne strips so they mix evenly with the olives.

Warm almonds briefly

In a small dry skillet over medium heat, toast the Marcona almonds for 1–2 minutes, tossing frequently, until fragrant and just beginning to color. Remove from heat and let cool slightly. (If using pre-roasted Marconas, you can skip to the next step.)

Combine and toss

In a medium bowl, combine the drained olives, sliced fennel, roasted garlic (if using), and toasted Marcona almonds. Toss gently to distribute the ingredients evenly.

Season and rest

Add 1 tablespoon of the lemon oil, half of the lemon zest, 1/8 tsp sea salt, and a pinch of black pepper to the olive mixture. Toss, then let rest at room temperature for 15–30 minutes to allow flavors to meld.

Prepare goat cheese

While the olives rest, spoon the goat cheese into a small bowl and whip briefly with a fork or small whisk to soften and make it slightly spreadable. Fold in the remaining 1 tablespoon lemon oil, the remaining lemon zest, and the chopped thyme or fennel fronds. Adjust seasoning with the remaining 1/8 tsp sea salt and a light crack of black pepper. The texture should be creamy but not runny.

Assemble

Transfer the marinated olive mixture to a shallow serving bowl. Use a spoon to dollop the whipped goat cheese over or alongside the olives in two or three mounds. Drizzle any residual lemon oil from the bowl over the top.

Garnish and serve

Sprinkle a few extra Marcona almonds and a light dusting of chopped fennel fronds or thyme over the dish. Finish with a small extra drizzle of lemon oil and an optional additional pinch of flaky sea salt. Serve at room temperature with crusty bread or crackers.