Olives Recipe

Rinse and inspect olives

Place all olives in a colander and rinse under cool running water to remove any packing brine. Drain well and transfer to a medium mixing bowl. Discard any pits or stems if present.

Score large olives

Using a small sharp knife, lightly score the larger olives (Red Cerignola and Castelvetrano) with one shallow cut so the marinade can penetrate. Leave smaller olives whole.

Prepare aromatics

Thinly slice the garlic cloves, zest the lemon and orange (or cut thin strips of orange peel), remove leaves from thyme sprigs and lightly bruise them with your fingers, and gently crush the fennel seed with the back of a spoon or mortar and pestle.

Bloom aromatics in warm oil (optional but recommended)

In a small saucepan over low heat, warm the extra-virgin olive oil for about 20–30 seconds until just warm (do not let it smoke). Remove from heat. Warming the oil briefly brightens the aromatics and mellows the garlic.

In a small bowl or measuring cup, combine the warm olive oil, fresh lemon juice, lemon zest, orange peel or zest, sliced garlic, crushed fennel seed, red chili flakes, cracked black pepper and kosher salt. Stir to combine and dissolve the salt.

Pour the marinade over the drained olives in the mixing bowl. Add the thyme sprigs and the bay leaf. Toss gently with a spoon or use clean hands to coat all olives thoroughly so the marinade gets into the scores and crevices.

Let the olives sit at room temperature for at least 1 hour to absorb flavors. For best flavor, cover and refrigerate for 4–24 hours; bring to room temperature before serving. If refrigerated, allow 20–30 minutes at room temperature prior to serving so the oil solidification melts.

Before serving, remove and discard the bay leaf and thyme stems (you may leave small thyme leaves). Transfer olives to a serving dish, spoon any reserved marinade over them, and garnish with the orange slices. Serve with toothpicks or small forks.

Storage: Keep leftover marinated olives refrigerated in an airtight container up to 7–10 days. Stir before serving; add a splash of olive oil if they appear dry.