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Ingredients
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Marinated Rosemary & Garlic Olives
Method
Marinated Rosemary & Garlic Olives
Prep olives
Rinse the olives in a colander under cool running water for about 10–15 seconds to remove excess brine. Drain thoroughly and pat dry with paper towels. If any olives are whole and large, leave them whole; if desired, gently crack a few with the flat side of a knife to help the marinade penetrate.
Smash garlic and prepare rosemary
Peel the garlic cloves and smash them lightly with the flat of a knife (or halve them). Strip 2 of the rosemary sprigs' leaves and reserve the remaining whole sprig(s) for presentation—leave one whole sprig for aroma in the jar.
Warm oil and bloom aromatics
In a small saucepan over low heat, combine the extra-virgin olive oil, smashed garlic cloves, rosemary leaves, crushed red pepper flakes, and whole black peppercorns. Warm gently for 2–3 minutes — do not simmer or sizzle; the goal is to release aromas and lightly infuse the oil. Remove from heat and let cool about 5 minutes.
Combine marinade
In a medium mixing bowl, add the drained olives, lemon zest, optional orange zest, coarse kosher salt, freshly ground black pepper, and white wine vinegar. Pour the warmed (but not hot) infused olive oil over the olives, then add the remaining whole rosemary sprig. Toss gently to coat, using a spoon to distribute garlic and peppercorns among the olives.
Jar and rest
Transfer the olives and all aromatics into a clean, airtight jar or container. Press the olives down so they sit submerged in oil (add a little extra olive oil if needed to cover). Seal the jar and let the olives rest at room temperature for at least 2 hours to allow flavors to meld. For best flavor, refrigerate and marinate for 24–48 hours before serving; bring back to room temperature for 30 minutes before serving so the oil solidifies less and aromas are pronounced.
Serve
Serve the olives in a small bowl with some of the flavored oil and whole garlic pieces and rosemary sprig for garnish. Provide toothpicks or small forks. Store leftover marinated olives refrigerated for up to 2 weeks; always ensure olives remain covered with oil to preserve quality.