Olives Recipe

Rinse and Dry

Place the mixed olives in a colander and rinse briefly under cool running water to remove brine residue. Drain well and pat dry with paper towels. Transfer to a medium mixing bowl.

Bruise aromatics

Using the flat side of a knife, lightly crush the garlic cloves (no need to mince) to release more flavor. Lightly bruise the rosemary and thyme sprigs with the back of a knife to awaken their oils. If using whole orange and lemon, finely grate 1 teaspoon lemon zest and 1/2 tablespoon orange zest; then halve the lemon and squeeze 1 tablespoon of juice into the bowl.

Combine marinade

Add the extra-virgin olive oil, lemon juice and zest, orange zest, sliced garlic, rosemary, thyme, red pepper flakes, black peppercorns, crushed fennel seeds, bay leaf, and sea salt to the olives. Toss gently with a spoon until the olives are evenly coated.

Rest

Cover the bowl with plastic wrap or transfer into an airtight jar. Let the olives marinate at room temperature for at least 2 hours, preferably 6–12 hours to develop flavor. For longer storage (up to 2 weeks), refrigerate; bring to room temperature before serving so the oil solidifies less and flavors bloom.

Shortly before serving, taste the olives and adjust seasoning: add a pinch more sea salt or a splash more lemon juice if needed. Remove the rosemary, thyme stems and bay leaf if desired, or leave in for presentation.

Transfer marinated olives to a shallow serving bowl. Spoon some of the aromatic oil over the top, sprinkle with chopped fresh parsley, and arrange toasted baguette slices or crackers alongside. Serve at room temperature as an appetizer or accompaniment to cheese and charcuterie.

Storage note: keep olives submerged in oil in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving for best flavor and texture.