Name: Sugo Pastas Mixed Olives Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 cups mixed olives (green, Kalamata, Castelvetrano); 1 cups extra-virgin olive oil; 1 tbs lemon zest (from 1 lemon); 2 pcs garlic cloves, thinly sliced; 2 pcs fresh rosemary sprigs; 2 pcs fresh thyme sprigs; 1 tsp crushed red pepper flakes; 1 tbs lemon juice; 1 tsp coarse sea salt; 1 tsp freshly ground black pepper; 4 pcs thin lemon slices or rounds; 12 pcs toasted baguette slices or crackers

Method

Marinated Olives

Rinse and Dry

Drain olives if packed in brine or oil. Rinse briefly under cool water to remove excess brine, then spread on a clean kitchen towel or paper towels and pat dry.

Lightly Crush (optional)

For more flavor absorption: place olives on a cutting board and press each gently with the flat side of a knife or a small rolling pin until the skin splits but the olive remains intact. This step is optional but recommended for stronger flavor.

Combine Marinade

In a medium bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, crushed red pepper flakes, coarse sea salt, and freshly ground black pepper until blended.

Add Aromatics and Olives

Add the drained (and optionally crushed) olives to the bowl with the marinade. Stir in the sliced garlic, rosemary sprigs, and thyme sprigs, making sure the olives are evenly coated in the oil mixture.

Transfer to Container

Transfer the olive and oil mixture to a clean jar or airtight container. Nestle the lemon slices among the olives if using. Pour any remaining oil over the top so the olives are mostly submerged; this helps conserve them and deepen flavor.

Marinate

Cover and refrigerate for at least 4 hours, preferably overnight. For best flavor, allow to marinate 24–48 hours. Bring to room temperature for 30 minutes before serving to allow the oil and aromatics to bloom.

Final Adjustments & Serve

Taste and adjust seasoning if needed—add a pinch more sea salt or a splash more lemon juice. Serve the olives in the jar or transfer to a small shallow bowl with toasted baguette slices or crackers on the side.

Storage

Store leftover marinated olives sealed in the refrigerator for up to 2 weeks. Ensure olives remain covered by oil; top up with olive oil if needed. Discard aromatics (like garlic) after about a week for safety if you prefer.

Optional Garnish & Serve

Arrange toasted baguette slices or crackers on a serving plate. Place lemon slices as garnish around the olive bowl. If desired, drizzle a little extra virgin olive oil over the olives just before serving and add a final crack of black pepper.