Mixed Olives Recipe

Prepare olives

If olives are packed in brine, drain them well and rinse briefly under cold water; pat dry on paper towels. If using a mix that includes whole large olives, gently score a couple with the tip of a knife to allow marinade to penetrate.

Slice garlic and chillies

Thinly slice the garlic cloves and slice each Guindilla pepper lengthwise to expose seeds and flavor. If you prefer milder heat, remove seeds before slicing; keep seeds for a bit more brightness.

Make marinade

In a medium bowl or jar combine 0.25 cups extra-virgin olive oil, 1 tsp red wine vinegar, 1 tsp lemon zest, 2 tbsp finely chopped parsley, 0.5 tsp coarse sea salt and 0.25 tsp freshly ground black pepper. Whisk or shake briefly to emulsify the oil and vinegar.

Combine and toss

Add the drained olives, sliced garlic and sliced Guindilla peppers to the bowl or jar with the marinade. Add the optional citrus peel strip if using. Stir or shake gently until all olives are coated and garlic and herbs are evenly distributed.

Marinate

Cover and refrigerate or leave at cool room temperature for at least 2 hours to allow flavors to meld; for best result marinate 12–24 hours. If refrigerated, bring to room temperature about 30 minutes before serving to let oil loosen and flavors open.

Finish and serve

Before serving, taste and adjust seasoning: add a pinch more salt or a dash more vinegar if needed. Transfer olives to a shallow bowl and spoon remaining marinade over them. Garnish with an extra sprinkle of chopped parsley if desired. Serve with toothpicks or small forks.