Marinated Olives Recipe

Prepare olives

If olives are in brine, drain them and pat dry with paper towels. If any olives are very large, halve or leave whole depending on preference. Place the olives in a medium mixing bowl or a wide jar that will be used for marinating.

Make dressing

In a small bowl, whisk together the extra-virgin olive oil, white balsamic vinegar, and fresh lemon juice until emulsified. Stir in the sea salt, cracked black pepper, and crushed red pepper flakes until dissolved.

Add aromatics

Add the thinly sliced shallot, sliced garlic, chopped parsley, and chopped oregano to the bowl with olives. If using, add the orange zest for a bright citrus note.

Combine and toss

Pour the oil-vinegar dressing over the olives and aromatics. Toss thoroughly with a spoon or use clean hands to ensure the oil and herbs coat the olives evenly. Taste and adjust seasoning — add up to another 1/4 tsp salt or more lemon or vinegar if you prefer brighter acidity.

Marinate

Transfer the olives and marinade to an airtight container or cover the bowl tightly with plastic wrap. Refrigerate for at least 4 hours, ideally overnight, to allow flavors to meld. For quicker service, let rest at room temperature for 30–60 minutes, stirring occasionally.

Bring to serving temperature

About 20–30 minutes before serving, remove the olives from the refrigerator and let them come to near room temperature to let the olive oil solidify less and flavors open up. Give them a final stir and taste; adjust salt, pepper, or acidity if needed.

Transfer the marinated olives to a shallow serving bowl. Spoon some of the marinade and shallot-herb mixture over the top. Arrange Grissini breadsticks around the bowl or serve on a platter alongside. Provide small forks or toothpicks for guests. Serves as a snack or appetizer.