Olive Marinati Recipe

Prepare olives

If olives are packed in brine, drain and briefly rinse them under cold water. Pat dry with paper towels. If any olives are very large, halve them; leave smaller olives whole.

Warm oil and aromatics

In a small sauté pan over medium-low heat, add the extra-virgin olive oil. When the oil is shimmering gently (do not let it smoke), add the smashed garlic cloves and whole black peppercorns. Sauté for 60–90 seconds, until the garlic is fragrant and just beginning to color.

Combine marinade

Add the drained olives, preserved orange peel, red pepper flakes, rosemary sprigs, lemon juice, and kosher salt to the pan. Stir to coat the olives in the warm oil and aromatics. Reduce heat to low and warm gently for 3–4 minutes, stirring occasionally, so the flavors marry. Do not cook so long that the olives become soft; you want them heated through and aromatic.

Rest

Remove the pan from heat. Allow the olives to sit in the warm oil for 10 minutes so the flavors continue to infuse. Taste and adjust seasoning with a pinch more salt or a few drops of lemon juice if needed. Discard rosemary sprigs if you prefer, or leave small sprigs in for presentation.

Transfer the warm olives and their oil to a shallow serving dish (a small terracotta tapa or ramekin works well). Scatter the Parmigiano-Reggiano chunks evenly around and into the olives so the cheese can warm slightly from the oil and take on a delicate sheen.

Arrange grissini on the side of the serving dish or stand a few pieces through the olives for guests to spear. Garnish with the small fresh rosemary sprigs. Serve while warm alongside additional bread or as part of an antipasti spread.

Make-ahead note: The olives can be marinated up to 24 hours in the fridge (cover) — bring back to room temperature and gently warm the oil before serving to refresh flavors. Add Parmigiano just before serving so it retains texture.