Zeytin Recipe

Rinse and Dry

Place the olives in a colander and rinse under cool running water to remove any brine residue. Spread them on a clean kitchen towel or paper towels and pat dry. If olives are very salty, soak in fresh water for 30 minutes, then drain and dry.

Smash or Score (optional)

To increase flavor penetration, lightly crush a few olives with the flat side of a knife or make 1–2 shallow slits in each olive with a sharp knife. This step is optional but recommended for quicker marination.

In a medium mixing bowl, combine the olive oil, fresh lemon juice, and red wine vinegar. Whisk until blended.

Add the thinly sliced garlic, lemon zest, crushed red pepper, whole peppercorns, coriander seeds, fennel seeds (if using), kosher salt, and sugar or honey. Stir to combine.

Add the rosemary and thyme sprigs to the bowl. If you prefer a stronger herb flavor, bruise the sprigs lightly with the back of a spoon to release oils.

Place the prepared olives in a clean, wide-mouthed jar or an airtight container that will hold at least 1 quart. Pour the marinade over the olives, making sure the liquid covers them at least partially. Use a small spoon to move the olives so the herbs and spices are evenly distributed.

Cover the jar and refrigerate for at least 24 hours before serving to allow flavors to develop. For best results, marinate 48–72 hours. Turn or shake the jar once daily so the olives marinate evenly.

Before serving, taste and adjust seasoning. If too sharp, add a splash more olive oil or an extra pinch of sugar/honey. Remove and discard rosemary and thyme stems if desired, or leave them for presentation.

Stir in chopped parsley and a crack of fresh black pepper if using. Transfer olives to a serving bowl and spoon some of the marinade, garlic slices, and whole spices over them.

Allow the olives to sit at room temperature for 20–30 minutes before serving to bring out the flavors. Serve alongside bread, cheese, or as part of a meze platter. Store in the refrigerator for up to 3 weeks; bring to room temperature before serving.