Mixed Olives Recipe

Rinse and Dry

Place the mixed olives in a colander and rinse briefly under cool running water to remove excess brine. Drain well and spread on a clean kitchen towel or paper towels; pat dry to remove surface moisture (about 5 minutes).

Prepare Aromatics

Peel and thinly slice the garlic cloves. Zest the lemon using a fine grater to measure 1 tablespoon, then squeeze 1 teaspoon of lemon juice. Remove a wide strip of orange peel, avoiding white pith, and roughly chop the rosemary; leave thyme sprigs whole.

Combine Ingredients

In a medium mixing bowl, combine the dried olives, 3 tablespoons extra-virgin olive oil, 1 tablespoon lemon zest, 1 teaspoon lemon juice, sliced garlic, 1 teaspoon chopped rosemary, 2 thyme sprigs, 1 teaspoon dried red pepper flakes, 1 teaspoon whole coriander seeds, 1 teaspoon whole black peppercorns, 1 bay leaf, the orange peel strip, and 1 teaspoon sea salt. Stir gently to coat the olives evenly with oil and distribute the aromatics.

Marinate

Transfer the mixture to a sealable jar or airtight container. Press the solids down so the oil largely covers them (add a touch more olive oil if needed). Seal and refrigerate for at least 12 hours, ideally 24–48 hours, to allow flavors to meld. Turn or shake the jar once or twice during the first 24 hours to redistribute aromatics.

Bring to Serving Temperature

Remove the olives from the refrigerator 30–60 minutes before serving to allow the oil and flavors to come to room temperature, which softens the olive texture and brightens flavors. Give the jar a gentle stir or shake before plating.

Adjust Seasoning

Taste an olive and adjust seasoning if needed: add a pinch more sea salt for saltiness, a few drops of lemon juice for brightness, or a drizzle of olive oil for richness. If you want more heat, sprinkle a few extra red pepper flakes and let sit 15–30 minutes.

Place marinated olives in a shallow serving bowl. Scatter the chopped parsley over the top and serve with toasted baguette slices or crusty bread. Spoon some of the aromatic oil and pieces (garlic, herbs, orange peel) onto the platter so guests can enjoy the flavored oil with bread.