Olives Recipe

Marinated Greek Olive Mix

1. 1

   Toast seeds

   Place a small dry skillet over medium heat. Add sesame seeds, sunflower seeds, and pumpkin seeds. Toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a small bowl and let cool.

2. 2

   Prepare olives

   Rinse the olives quickly under cool water to remove any excess brine, then drain thoroughly in a colander and pat dry with paper towels. If any olives are not pitted, remove pits now.

3. 3

   Make marinade

   In a medium mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, and fresh lemon juice until combined. Add the thinly sliced garlic, dried oregano, dried thyme, crushed red pepper flakes, bruised rosemary sprig, kosher salt, and freshly ground black pepper. Whisk briefly to distribute the herbs and seasonings.

4. 4

   Combine olives and marinade

   Add all the drained olives to the bowl with the marinade. Toss gently with a rubber spatula or wooden spoon to coat the olives completely in the oil-herb mixture, ensuring the garlic slices are distributed through the olives.

5. 5

   Add seeds and herbs

   Once the olives are well coated, fold in the toasted seeds and chopped fresh parsley. Give the mixture another gentle toss to incorporate the seeds evenly.

6. 6

   Marinate

   Transfer the olive mixture to an airtight jar or container, pressing down so the olives sit in the oil. Pour any leftover marinade over the top. Refrigerate for at least 12 hours and up to 48 hours to allow flavors to meld. For best flavor, bring to room temperature for 20–30 minutes before serving.

7. 7

   Serve

   Serve the marinated olive mix in a shallow bowl with a spoon for the oil. Offer crusty bread or pita alongside to soak up the flavored oil. Store leftovers refrigerated up to 2 weeks; ensure olives remain submerged in oil to preserve quality.