Marinated Olives Recipe

Rinse and Prepare Olives

Place the olives in a fine-mesh sieve and rinse under cold running water for 30–45 seconds to remove excess brine. Drain well and transfer to a medium bowl.

Zest and Peel Citrus

Using a microplane or fine grater, zest the lemon and orange directly over the bowl with the olives to capture oils. Then cut both fruits in half and slice each half into thin half-moons (discard seeds). Add the citrus slices to the olives.

Smash Garlic and Prep Herbs

Lightly smash the halved garlic cloves with the flat of a knife to release flavor and add them to the bowl. Strip most leaves from the rosemary and thyme sprigs and add the herb sprigs and stripped leaves to the bowl. Add the red pepper flakes and whole black peppercorns.

Stir Together Marinade: In a small bowl or measuring cup combine the olive oil, white wine vinegar, honey (if using) and coarse sea salt. Whisk until the salt and honey dissolve. Taste and adjust — you want a bright, slightly tangy marinade; add another 1 tsp vinegar if you prefer more acidity or 1 tsp oil if too sharp.

Combine and Toss: Pour the marinade over the olives, citrus, herbs and aromatics. Use a spoon to toss everything thoroughly so the oil and vinegar coat the olives and citrus evenly.

Jar and Rest: Transfer the mixture to a clean glass jar or an airtight container, pressing the solids down so they are submerged in the oil-vinegar mixture. Seal the jar and refrigerate. Let marinate at least 12 hours for flavors to meld, ideally 24–48 hours. Shake or turn the jar once or twice during the first day to redistribute the marinade.

Serve or Store: Bring to room temperature before serving (about 30 minutes). Serve as a snack, on a cheese board, or tossed into salads. Marinated olives will keep in the refrigerator for up to 2 weeks; ensure solids remain covered with oil to preserve quality. If the oil solidifies when cold, let sit at room temperature for a short while before serving.