Olives Recipe

Prepare olives

If olives are very salty in brine, rinse them briefly under cold water and drain well. Pat dry with paper towels. Place the mixed olives in a small, heavy skillet or sauté pan that will hold them in a single layer or shallow pile.

Toast mustard seeds & curry leaves

Heat the skillet over medium heat until hot. Add 1 tablespoon of the extra-virgin olive oil. When the oil shimmers, add the mustard seeds and stir. When mustard seeds begin to pop (about 30–60 seconds), add the curry leaves and continue stirring for 15–30 seconds until the leaves become fragrant and slightly crisp but not burned. Reduce heat to medium-low.

Add aromatics

Add the remaining 2 tablespoons olive oil to the pan along with the sliced garlic. Stir constantly for about 45–60 seconds until the garlic just begins to turn golden at the edges. Immediately add the red pepper flakes and honey (or sugar) and stir to combine for 10 seconds.

Warm and meld flavors

Add the drained olives to the skillet and toss to coat in the oil and aromatics. Pour in the water, lemon juice, lemon zest, sea salt and cracked black pepper. Increase heat slightly and gently simmer, stirring occasionally, for 4–6 minutes. The oil should sizzle but not spit vigorously; the garlic should not burn. The olives will warm through and take on the aromatics.

Taste and adjust

Taste an olive and adjust seasoning as needed — add a pinch more salt, a squeeze more lemon juice for brightness, or a few more red pepper flakes if you want more heat. Remove from heat when olives are hot and well coated (total warm time about 6–8 minutes).

Prepare lemon oil: while olives warm (or ahead of time), warm the 2 tablespoons of lemon-infused oil gently in a small pan or microwave for 10–15 seconds until just warm — do not smoke. If you don't have lemon-infused oil, combine 2 tablespoons extra-virgin olive oil with 1/2 teaspoon lemon zest and let sit 5 minutes.

Plate and finish: transfer the warm olives and all oil/aromatics from the skillet to a shallow serving bowl. Drizzle the warm lemon oil over the olives. Sprinkle chopped fresh parsley over the top for color and freshness.

Serve: place the bowl in the center of the table with toasted baguette slices or crackers. Serve immediately while the olives are warm so the flavors are most aromatic. Leftover olives keep refrigerated in their oil for up to 5 days; bring to room temperature before serving and warm briefly if desired.