Mixed Pitted Olives Recipe

Rinse the olives briefly under cool running water in a colander to remove any excess brine. Drain well and pat dry with paper towels. Place the olives in a medium mixing bowl.

If any olives still have pits, remove them by gently pressing with the flat side of a chef’s knife until the pit pops out, or use an olive pitter. Leave pitted olives whole or halve larger ones (like Castelvetrano) for better flavor absorption.

In a small bowl, whisk together the extra-virgin olive oil, lemon zest, and lemon juice until combined.

Add the minced garlic, chopped rosemary, thyme leaves, crushed red pepper flakes, whole black peppercorns, and coriander seeds to the oil-lemon mixture. Stir to combine.

Add the strip of lemon peel (if using) and the sea salt. Taste a small drop of the oil (not too much) and adjust seasoning: add a pinch more salt or a little more lemon juice if desired.

Pour the marinade over the bowl of drained olives. Using a spoon or spatula, gently toss the olives so they are thoroughly coated and the whole spices are distributed evenly.

Transfer the olives and marinade to an airtight container or jar (a glass jar works well). Press the lemon peel into the jar so it sits among the olives.

Refrigerate for at least 2 hours to allow flavors to meld; ideally marinate 24–48 hours for best flavor. Shake or stir the jar once or twice during the first 12 hours to redistribute the oil and spices.

Remove the jar from the refrigerator about 20–30 minutes before serving to take the chill off and let the oil loosen. Transfer olives to a serving bowl and spoon some of the marinade oil and whole spices over them.

Sprinkle the chopped parsley and toasted almonds (if using) over the olives for color, freshness, and crunch. Serve with crusty bread, crackers, or as part of an antipasti platter.

Store leftover olives submerged in the marinade in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving and give the jar a quick stir or shake before using.