Kalamata Olives Recipe

Rinse and dry

Place the Kalamata olives in a fine-mesh strainer and rinse under cool running water for about 20–30 seconds to remove excess brine. Shake off excess water and spread the olives on a clean kitchen towel or paper towel to dry for 5 minutes.

Brief pit or score (optional)

If olives are whole and you prefer quicker flavor absorption, gently score each olive with the tip of a paring knife or lightly press with the side of the knife to crack the skin. If olives are pitted, skip this step.

Combine marinade

In a medium bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, dried oregano, crushed red pepper flakes, coarse sea salt, and freshly ground black pepper until combined.

Add aromatics

Add the thinly sliced garlic and the rosemary sprig to the marinade. Stir briefly to distribute the aromatics.

Marinate

Add the rinsed and dried Kalamata olives to the bowl with the marinade and toss gently to coat. Cover the bowl with plastic wrap or transfer the olives and marinade to an airtight container. Refrigerate for at least 1 hour, preferably 4–12 hours to allow flavors to meld. For best flavor, let come to room temperature 20–30 minutes before serving.

Remove the rosemary sprig and discard. Transfer the olives to a serving bowl and drizzle any remaining marinade over the top.

Garnish with chopped fresh parsley and crumbled feta if using. Serve with toasted baguette slices or crackers alongside. If desired, provide small forks or toothpicks for guests.

Storage: Store leftover marinated olives in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving for best flavor.