Marinated Olives Recipe

Prepare olives

Place the pitted Kalamata and Castelvetrano olives in a medium mixing bowl. If olives are not pitted, pit them first and discard pits.

Make marinade

In a small bowl or measuring cup whisk together the extra-virgin olive oil, pomegranate molasses, red wine vinegar, fresh orange juice and orange zest until slightly emulsified.

Combine aromatics

Add the thinly sliced garlic, fresh thyme leaves, chopped rosemary, aleppo pepper (or crushed red pepper), kosher salt, and freshly ground black pepper to the olive bowl. Pour the oil-pomegranate mixture over the olives.

Add pomegranate seeds

Scatter the pomegranate seeds into the bowl with the olives and gently fold everything together with a spatula or spoon until evenly coated. Taste and adjust seasoning — add a pinch more salt or a bit more pomegranate molasses if you prefer sweeter-tangier notes.

Marinate

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld. Remove from refrigerator 20–30 minutes before serving to bring to near room temperature.

Finish

Before serving, give the olives a gentle stir. If the marinade has absorbed, add a splash (about 1 tsp) of extra-virgin olive oil and stir to loosen. Place olives in a shallow serving dish and spoon any remaining marinade and pomegranate seeds over the top.

Prepare bread

Preheat oven to 375°F (190°C). Slice the baguette on a diagonal into 1/3-inch slices and arrange them in a single layer on a baking sheet.

Oil and season

Brush the top of each slice lightly with extra-virgin olive oil and sprinkle with a light pinch of sea salt and freshly cracked black pepper.

Toast

Toast in the preheated oven until the edges are golden and crisp, about 8–10 minutes, flipping once halfway through for even coloring. For extra crunch, broil 30–60 seconds at the end — watch carefully to avoid burning.

Optional spread

If using goat cheese or ricotta, spread a thin layer on warm crostini before topping with marinated olives. The cream adds balance to the briny olives.

Assemble and serve

Spoon marinated olives and pomegranate seeds onto crostini or serve olives in a bowl alongside crostini for guests to assemble. Garnish with a few fresh thyme leaves or additional orange zest if desired. Serve at once.