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Ingredients
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Marinated Olives
Method
Marinated Olives
Prepare ingredients
Rinse the Castelvetrano olives under cool water in a colander and drain well. Pat dry with paper towels. If olives are very large and whole, optionally slice each olive once to allow flavors to penetrate (make a shallow cut through the skin). Zest the lemon, then halve and juice it. If using orange zest, zest the orange now. Smash the garlic cloves with the flat side of a knife and lightly bruise the rosemary and thyme sprigs to release oils.
Warm the oil and bloom spices
In a small saucepan over low heat, combine the extra-virgin olive oil, crushed red pepper flakes, fennel seeds, and the smashed garlic. Warm gently for 2–3 minutes — do not let the oil simmer or smoke. Warming will bloom the dried spices and mellow the garlic. Remove from heat and let cool 5 minutes.
Combine olives and aromatics
Place the drained olives in a clean glass jar or airtight container large enough to hold the oil and herbs (roughly 1-pint capacity). Add the bruised rosemary and thyme sprigs, bay leaf (if using), lemon zest, orange zest (if using), coarse sea salt, and cracked black pepper.
Add oil and acid
Pour the slightly cooled spiced olive oil over the olives and aromatics so they are mostly submerged. Add the fresh lemon juice and give the mixture a gentle stir or shake to distribute the seasonings evenly. Taste a small olive and adjust seasoning: add up to 0.25 tsp more sea salt or a pinch more red pepper flakes if desired.
Marinate
Seal the jar and let the olives sit at room temperature for at least 4 hours to absorb flavors, preferably overnight (8–24 hours) for best depth. For longer storage, keep refrigerated and let come to room temperature before serving. Marinated olives will keep in the fridge for up to 2 weeks; flavors will continue to develop.
Serve
Bring olives to room temperature. Serve in a small bowl with some of the infused oil and a sprig of fresh rosemary for garnish. Provide toothpicks or small forks for easy snacking. Reserve the flavored oil for drizzling on crostini, salads, or cooked vegetables.