Sabor Olives Recipe
Make Sabor Olives Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Olives
Finishing & Serving
Method
Marinated Olives
- 1
Prepare olives
Rinse the mixed olives in a colander under cold water and drain well. Pat dry with paper towels. If any olives are very large, halve them; leave smaller olives whole so the marinade can penetrate evenly.
- 2
Warm the oil and aromatics
In a small saucepan over low heat, combine the extra-virgin olive oil, sliced garlic, chopped anchovy fillets (if using), orange zest, smoked paprika, red pepper flakes, coriander seeds, black peppercorns, bay leaf, and honey. Warm gently for 3–4 minutes — do not let the oil simmer or the garlic brown; you only want to awaken the aromatics so flavors infuse the oil.
- 3
Combine olives and marinade
Place the drained olives in a medium mixing bowl. Pour the warm (not hot) infused oil over the olives. Add fresh lemon juice, fresh thyme sprigs, chopped rosemary, and coarse sea salt. Toss everything with a wooden spoon or silicone spatula to coat the olives thoroughly so spices and herbs are distributed.
- 4
Rest to meld flavors
Transfer the olives and their marinade to a jar or airtight container. Press herbs and aromatics into the olives so they are well submerged in oil. Let the container cool to room temperature, then cover and refrigerate for at least 12 hours, preferably 24–48 hours, to allow the flavors to meld. Turn the jar once or twice during this period to redistribute the oil and aromatics.
- 5
Bring to serving temperature
About 30 minutes before serving, remove the olives from the refrigerator and let them sit at room temperature so the oil becomes fluid and the flavors open up. Stir to recoat with oil before plating.
Finishing & Serving
- 6
Before serving, discard the bay leaf and thyme sprigs if desired (you can leave small sprigs for presentation). Taste the olives and adjust seasoning: add a pinch more sea salt for brightness or a squeeze of lemon if you want more acidity.
- 7
Transfer the olives to a shallow serving bowl. Spoon some of the infused oil and a few slices of the garlic and orange zest over the top. Garnish with chopped fresh parsley and a thin slice of lemon.
- 8
Serve with toasted baguette slices or crackers so guests can scoop up olives and oil. Leftover olives keep, refrigerated and submerged in oil, for up to 2 weeks — bring to room temperature before serving again.
