Marinated Olives Recipe

Marinade & Olives

1. 1

   Prepare citrus and garlic

   Zest the orange and lemon, then juice both fruits into a small bowl, straining out seeds. Thinly slice the garlic cloves.

2. 2

   Warm the oil and bloom aromatics

   In a small saucepan over low heat, combine the olive oil, fennel seeds, sliced garlic, and rosemary. Warm gently for 3–4 minutes until the garlic becomes fragrant and just begins to sizzle but does not brown. Remove from heat.

3. 3

   Combine marinade

   In a medium bowl or a sterilized jar, add the olives, warmed oil with aromatics (including the garlic and fennel seeds), orange and lemon zest and juice, red chili flakes, cracked black pepper, sea salt, whole peppercorns, and bay leaf if using. Stir or shake to combine so the oil and citrus coat the olives evenly.

4. 4

   Rest and develop flavors

   Let the olives cool to room temperature if the oil was warm, then cover and refrigerate (or keep at cool room temperature) for at least 24 hours to allow flavors to meld. Shake or stir the jar once or twice during the first day to redistribute aromatics.

5. 5

   Bring to serving temperature

   Remove olives from the refrigerator 30–60 minutes before serving to allow the oil to come off the chill and the flavors to open. Give a final stir, taste, and adjust salt or chili flakes to taste.

6. 6

   Storage

   Store marinated olives in an airtight container in the refrigerator for up to 2 weeks. Always ensure olives are covered with oil to prolong shelf life; top up with additional olive oil if necessary.