Marinated Olives Recipe

char the orange zest and slices

Using a gas flame or a hot cast-iron skillet, carefully hold the orange peel (zest strip) and lightly char the outer skin until it develops darkened, almost burnt edges and deepened aroma — about 10–20 seconds per side. For slices: thinly slice half an orange (about 1/4 inch thick) and quickly char each side in the skillet 20–30 seconds until edges show caramelized dark spots. Set charred zest and slices aside to cool.

In a medium bowl or jar, whisk together 1/2 cup extra-virgin olive oil, 2 tablespoons fresh orange juice, 1 teaspoon fresh lemon juice, 1/2 teaspoon sea salt, 1/4 teaspoon coarsely cracked black pepper and 1/4 teaspoon red pepper flakes until emulsified.

Add the charred orange zest (finely chopped if large), 2 smashed garlic cloves, and the 2 lightly bruised rosemary sprigs to the oil mixture. Bruising the rosemary (smash the sprigs lightly with the back of a knife) releases more aroma.

Place 2 cups mixed olives in a shallow container or jar with a tight-fitting lid. Pour the prepared marinade over the olives, making sure the olives are mostly submerged. Tuck the charred orange slices into the olives and add them as well.

Cover and refrigerate for a minimum of 6 hours, preferably 24–48 hours, turning the jar once or twice to redistribute the marinade. The longer it sits, the more the burnt-orange and rosemary flavors will infuse the olives.

Remove olives from the refrigerator about 20–30 minutes before serving to take the chill off. Taste and adjust seasoning: add up to 1/4 teaspoon more sea salt or a splash more lemon juice if needed.

Transfer olives to a serving bowl. Drizzle with 1 teaspoon extra-virgin olive oil, scatter the reserved fresh rosemary sprig for aroma, and arrange the charred orange slices on top as garnish.

Serve at room temperature with crusty bread or as part of a mezze platter. Leftover marinated olives can be stored refrigerated for up to 2 weeks; bring back to room temperature before serving.