Gordal Olives Recipe

Rinse and Score

Rinse the gordal olives under cool running water to remove any surface dust. If olives are whole and unpitted, use a small sharp knife to make a shallow slit or score each olive so the brine can penetrate more quickly. If pitted, you can leave whole.

Make Brine

In a measuring cup or small bowl, dissolve 2 tablespoons coarse kosher salt in 3 cups filtered water. Add 2 tablespoons white wine vinegar and stir to combine.

Place the rinsed and scored olives in a clean glass jar or non-reactive container. Pour the brine over the olives so they are fully submerged. Seal the jar and let sit at cool room temperature (60–70°F / 15–21°C) for 24 hours to begin drawing out bitterness.

After 24 hours, open the jar and taste one olive. For larger gordal olives you may need 2–4 days in brine before they lose any sharpness; drain and change the brine every 24–48 hours if you prefer a quicker, cleaner flavor. For this recipe plan on brining for 48 hours total (two changes): drain and replace the brine after the first 24 hours, then let sit another 24 hours.

Once brining is complete (mildly reduced bitterness), drain the olives and rinse briefly under cool water. Pat dry with paper towels and set aside for the marinade step.

Prepare Marinade

In a small bowl whisk together 1/4 cup extra virgin olive oil, the juice and zest of 1/2 lemon, 3 smashed garlic cloves, 1 sprig rosemary, 1 sprig thyme, 1 bay leaf, 1/2 teaspoon black peppercorns, 1/4 teaspoon crushed red pepper flakes and 1/2 teaspoon smoked paprika until blended.

Place the drained, dried gordal olives into a clean jar or shallow container. Pour the warm (not hot) marinade over the olives so the aromatics and oil coat them evenly. Push the herbs and garlic among the olives so flavors distribute. If needed, add a splash (1–2 tablespoons) of water to allow the marinade to fully cover the olives; alternatively add a touch more olive oil.

Seal the jar and refrigerate at least 12 hours, preferably 24–48 hours, to allow flavors to infuse. Turn the jar once or twice during this time so all olives contact the aromatics.

When ready to serve, remove the rosemary stems, thyme sprig and bay leaf. Transfer the olives to a serving bowl and spoon the flavored oil and garlic over them. Scatter 1 tablespoon chopped fresh parsley and an optional 1/2 teaspoon extra lemon zest over the olives for brightness.

Serve at room temperature with crusty bread, cheese or as part of a tapas spread. Store leftover olives in their oil and aromatics in the refrigerator for up to 2 weeks; bring back to room temperature before serving to let the oil loosen.