House Olives Recipe

Make the brine

In a medium saucepan combine 6 cups water, 3/4 cup kosher salt, and 1 tablespoon granulated sugar. Bring to a gentle simmer over medium heat, stirring until salt and sugar dissolve. Remove from heat and let cool to room temperature. Once cooled, stir in 1/2 cup white wine vinegar and 1/2 cup extra-virgin olive oil.

Adjust and cool

Taste a teaspoon of the brine (it should be noticeably salty but not overwhelmingly so). If too strong, add up to 1 cup more water. Ensure the brine is completely cool before adding olives to avoid cooking them.

Prepare olives

Rinse 2 cups mixed, unpitted olives under cold water and drain. If olives are very salty from their packaging, soak in fresh water for 30 minutes, then drain and rinse again. Crack larger olives lightly with the flat side of a knife to allow marinade penetration (optional).

Combine with brine

Place olives into a clean jar or airtight container large enough to hold them in one layer. Pour the cooled brine and oil mixture over the olives, making sure they are fully submerged. If needed, press a small clean weight (a folded piece of parchment or a small jar lid) to keep olives below the liquid.

Add aromatics

Tuck 3 crushed garlic cloves, 1/2 thinly sliced lemon, 2 small sprigs rosemary, 4 thyme sprigs, 1 dried bay leaf, 1/2 teaspoon red pepper flakes, 1 teaspoon whole black peppercorns, and 1 tablespoon lemon zest into the jar with the olives so the flavors distribute throughout the brine.

Infuse

Seal the jar tightly and give it a gentle shake. Let the olives marinate in the refrigerator for at least 24 hours, ideally 48–72 hours for more developed flavor. Shake the jar once a day to redistribute aromatics. Taste at 24, 48, and 72 hours; the flavor will deepen over time.

When ready to serve, remove the jar from the refrigerator. Transfer olives to a serving bowl, spooning some of the marinade over them. Sprinkle with 1/2 teaspoon flaky sea salt and optional 1 tablespoon chopped parsley. Bring to room temperature for 20–30 minutes before serving to let the oil loosen and aromas open.

Storage: Keep leftover olives submerged in the brine and refrigerated. Properly stored, they will keep for 2–3 weeks; flavors will continue to mellow and improve.