Olives Recipe

Rinse and inspect olives

Place the olives in a colander and rinse under cold running water for 20–30 seconds. Drain well and discard any olives that are shriveled or damaged.

Warm oil and aromatics

In a small saucepan over low heat, warm the extra-virgin olive oil gently for 1–2 minutes—do not let it smoke. Add the smashed garlic cloves and rosemary and thyme sprigs to the oil for 30–45 seconds to wake up the aromatics. Remove from heat.

Combine olives and flavorings

Place the drained olives in a medium mixing bowl or a clean jar. Add the warm olive oil with the aromatics, lemon zest, the juice from half a lemon (about 1–2 tsp), the orange or lemon peel strip (if using), bay leaf, red pepper flakes, whole black peppercorns and the fleur de sel. Toss or stir thoroughly to combine so the oil coats the olives and the seasonings are evenly distributed.

Marinate

If using a jar: pack the olives and aromatics into a clean jar and pour any remaining oil over to cover. Seal and let cool to room temperature, then refrigerate. If using a bowl: cover tightly with plastic wrap. Marinate in the refrigerator for at least 4 hours and up to 5 days. For best flavor, allow 24 hours before serving so the olives absorb the aromatics.

Bring to serving temperature

About 30 minutes before serving, remove the olives from the refrigerator and let them come to room temperature so the olive oil loosens and the flavors are more pronounced. Give them a quick stir before plating.

Transfer the olives to a small bowl or shallow dish. Pour any remaining infused oil from the jar or bowl over the olives. Scatter the chopped parsley over the top and serve with toasted baguette slices or crackers on the side for spreading or spooning the olives and oil.

Storage: keep leftover marinated olives refrigerated in their oil for up to 2 weeks. Use a clean spoon to remove olives to avoid contamination. Bring to room temperature before serving again.