Olives Recipe

Rinse and Drain

Place the olives in a colander and rinse under cold running water to remove any packing brine. Drain thoroughly and transfer to a mixing bowl or a clean jar large enough to hold all ingredients.

If olives are whole and you prefer quicker infusion, gently crush each olive once with the flat of a knife or use the back of a spoon to slightly bruise them. This step is optional but helps the marinade penetrate faster.

In a small bowl combine the olive oil, lemon juice, red wine vinegar, lemon zest, smashed garlic cloves, red pepper flakes, black peppercorns and coriander seeds (if using). Whisk briefly to combine.

Add the bruised rosemary sprig and the fresh thyme or oregano to the mixture and stir to distribute the herbs evenly through the oil.

Pour the prepared marinade over the drained olives in the bowl or jar. Toss or shake gently so the olives are evenly coated. Push the herbs and garlic among the olives so they are in contact with as many olives as possible.

Add the coarse sea salt and stir or shake again. Seal the jar or cover the bowl with plastic wrap. Let the olives marinate at room temperature for at least 2 hours before serving. For best flavor, refrigerate and marinate for 24–48 hours; bring to room temperature before serving so the oil solidifies less and flavors are more pronounced.

Transfer olives and a few spoonfuls of the marinade to a serving bowl. Remove large woody rosemary stems if desired and tuck citrus peel or garlic among the olives for presentation. Serve with toothpicks or alongside bread and cheeses.

Store leftover marinated olives in an airtight jar in the refrigerator for up to 2 weeks. Ensure olives remain submerged in oil to preserve flavor and texture; bring to room temperature for 30 minutes before serving.