Marinated Olives Recipe

Rinse and pit (optional)

Place the mixed olives in a colander and rinse briefly under cool running water. Drain well. If you prefer, lightly crack larger olives with the flat side of a knife to allow more marinade penetration (or pit if desired).

Zest the lemon and orange, then cut each fruit in half. Reserve the zests and cut halves for the jar. Remove any seeds from the citrus halves.

Peel and lightly crush the garlic cloves with the flat side of a knife — you want them split but still mostly intact so they release flavor without disintegrating.

If using long rosemary and thyme sprigs, give them a light bruise by gently rubbing between your fingers to release oils. Tear larger sprigs in half if necessary so they fit in the jar.

In a small bowl, combine the extra-virgin olive oil, white wine vinegar, water (if using), sea salt, red pepper flakes and black peppercorns. Stir until the salt begins to dissolve.

Add the citrus zest to the oil mixture and stir to incorporate. Taste and adjust: it should be bright and slightly salty — add a pinch more salt or 1/2 tablespoon more vinegar if it feels flat.

Choose a clean glass jar or nonreactive container with a tight-fitting lid (about 1 quart / 1 L). Place half the olives into the jar, then add half the crushed garlic, half the rosemary, half the thyme, one bay leaf, and half the citrus halves (squeezed slightly to release juice).

Pour half the oil-citrus marinade over this layer so the flavor distributes. Add the remaining olives and the remaining garlic, herbs, second bay leaf, and citrus halves on top.

Pour the remaining marinade over everything, making sure the olives are completely submerged in oil. If necessary, add a little more olive oil to cover (olive oil keeps the olives from oxidizing).

Seal the jar and gently shake or turn it to distribute the marinade. Let the jar cool to room temperature if any components were warm, then refrigerate.

Marinate for at least 24 hours before serving; 48 hours is better for deeper flavor. The olives will keep in the refrigerator for up to 2 weeks; bring to room temperature for 30 minutes before serving so the oil softens and flavors are more aromatic.

To serve, transfer olives and some of the marinade to a small bowl so guests can spoon flavored oil over plates. Offer toothpicks or small forks. Discard bay leaves before serving if desired.