Aperitive - Gordal Olives Recipe

Prepare olives

If using whole Gordal olives with pits, optionally pit them by pressing gently with the flat side of a knife or using an olive pitter. Rinse the olives under cold water and drain thoroughly. Place olives in a medium bowl or a sterilized jar that will hold at least 3 cups.

Combine marinade

In a small bowl whisk together the extra-virgin olive oil, lemon zest (grate the lemon first), lemon juice (about 1 tablespoon), sliced garlic, crushed red pepper flakes, smoked paprika (if using), and coarse sea salt until slightly emulsified.

Add aromatics

Add the bruised rosemary sprig, thyme sprigs, bay leaf, and whole black peppercorns to the bowl or jar with the olives. Add orange zest if using for extra citrus brightness.

Pour and infuse

Pour the olive oil and lemon marinade over the olives ensuring they are mostly submerged. Stir or shake gently to distribute the aromatics. If necessary, add a little more oil to cover the olives (up to 2 tablespoons).

Rest and marinate

Cover and let the olives marinate at room temperature for at least 2 hours for initial flavor, then refrigerate for at least 24 hours for best flavor development. Turn or shake the jar once or twice during the first day to redistribute flavors. Olives will keep well refrigerated for up to 2 weeks; bring to room temperature before serving.

Shortly before serving, remove rosemary stems, thyme stalks, and bay leaf if desired (you can leave a sprig in for presentation). Transfer olives to a shallow serving bowl and spoon some of the marinade over them.

Garnish with chopped fresh parsley and a final drizzle of good extra-virgin olive oil. Serve with crusty bread for soaking up oil or provide toothpicks for easy aperitif-style eating. Serve at room temperature.