Olives Recipe

Rinse and prep olives

Place 2 cups pitted Cergnola olives in a colander and rinse briefly under cool running water to remove any packing brine. Drain well and pat dry with paper towels.

Toast peppercorns

In a small dry skillet over medium heat, toast 1 tsp whole black peppercorns, shaking the pan, for 1–2 minutes until fragrant. Transfer to a mortar and pestle (or spice grinder) and crush coarsely; set aside.

Make marinade

In a medium bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tbs fresh lemon juice, 1 minced garlic clove, 1 tsp finely chopped rosemary, 1 tsp thyme leaves, 1 tsp crushed red pepper flakes, 1 tsp orange zest and 1 tsp sea salt until combined.

Combine olives and marinade

Add the drained Cergnola olives to the marinade and toss thoroughly so each olive is coated. Add the coarsely crushed toasted peppercorns and 2 tbs finely chopped parsley, then toss again.

Marinate

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour, ideally 4–24 hours, to allow flavors to meld. Bring to room temperature for 20–30 minutes before serving.

Adjust seasoning and serve

Taste and adjust seasoning — add more sea salt, lemon juice or olive oil as desired. Transfer olives to a serving dish, spoon some of the marinade over them, and garnish with a little extra chopped parsley and a few extra orange zest threads if desired.

If serving with crostini, preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil and toast 6–8 minutes until golden. Serve alongside the marinated Cergnola olives with pickled vegetables if using.