Marinated Olives Recipe

Toast spices

In a small dry skillet over medium heat, toast the cumin and coriander seeds, shaking the pan occasionally, until fragrant (about 1–2 minutes). Remove from heat and lightly crush with the back of a spoon or a spice mortar to release oils — leave some seeds whole for texture.

Prepare lemon and garlic

Zest the lemon into a small bowl, then halve and squeeze enough juice to yield about 1 tablespoon. Thinly slice the garlic cloves.

Combine marinade

In a mixing bowl or measuring jug, combine the extra-virgin olive oil, toasted and crushed cumin and coriander seeds, lemon zest and juice, sliced garlic, red pepper flakes, sea salt, and cracked black pepper. Stir to combine.

Add olives and thyme

Add the mixed olives and fresh thyme sprigs to the marinade. Toss or stir until the olives are thoroughly coated.

Jar and rest

Transfer the olives and marinade to a clean jar or airtight container, making sure the olives are mostly submerged in oil. Seal and refrigerate. Let marinate for at least 12 hours, ideally 24–48 hours, shaking or turning the jar once or twice to redistribute aromatics.

Bring to serving temperature

Remove the olives from the refrigerator 30–60 minutes before serving to let the oil come close to room temperature and flavors bloom. Give the jar a final stir or shake before serving.

If using, add extra lemon slices or additional lemon zest and a sprig of thyme to the jar just before serving for brightness and garnish. Taste and adjust salt or pepper to preference.

Serve the marinated olives in a small bowl with some of the marinade spooned over them. Keep refrigerated between uses; consume within 2 weeks for best flavor.