Mixed Olives Recipe

Rinse and drain olives

Place the mixed olives in a colander and rinse under cool running water briefly to remove any packing brine. Drain well and pat dry with paper towels. If olives are very salty, soak in cold water for 30 minutes and drain; change water once if needed.

Bruise garlic and prepare citrus

Smash the garlic cloves lightly with the flat side of a knife to release flavor (leave them mostly intact). Thinly slice half a lemon, remove seeds, and if using, zest the lemon and orange into a small bowl.

Combine ingredients

In a medium bowl or directly in a clean 24–32 oz (about 3 cup) jar, add the drained olives, smashed garlic, lemon slices, rosemary and thyme sprigs, bay leaf, crushed red pepper flakes, black peppercorns, fennel seeds, coriander seeds, lemon and orange zest (if using), kosher salt, and freshly ground pepper. Pour the olive oil over everything so ingredients are mostly submerged in oil. Stir or shake gently to distribute spices and herbs evenly.

Infuse

Cover the bowl or seal the jar and let the olives marinate at room temperature for at least 2 hours until flavors begin to meld. For best flavor, refrigerate and marinate for 24–48 hours. Rotate the jar or stir every 12 hours to redistribute oil and aromatics.

Bring to serving temperature: If refrigerated for longer marination, remove olives 30–45 minutes before serving to let oil come to room temperature and flavors relax. Taste and adjust seasoning — add a pinch more salt or a drizzle of olive oil if needed.

Transfer to serving bowl: Pour olives and aromatics into a small shallow bowl or dish so the herbs, lemon slices, and garlic are visible. Optionally garnish with extra fresh thyme or rosemary sprigs and a little additional lemon zest.

Serve: Provide small forks or toothpicks and serve with toasted bread or crackers and optional cheese. Leftovers keep well refrigerated in the oil for up to 2 weeks; bring back to room temperature before serving. Discard herbs after 1 week for best quality.