Olives Recipe
Castelvetrano green olives with pits.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Olives
Finish / optional
Method
Olives
Rinse and drain
Place 1 cup Castelvetrano olives in a colander and rinse under cool running water for 10–15 seconds to remove packaging brine residue. Shake to drain well.
Warm gently (optional)
Place rinsed, drained olives in a small skillet or sauté pan. Warm over low heat for 3–4 minutes, stirring occasionally, until warmed through but not sizzling. This step softens the olive flesh and releases aroma. Alternatively, skip warming and serve chilled or at room temperature.
Finish / optional
Dress and season
Transfer warmed or room-temperature olives to a small serving bowl. Drizzle 1 tablespoon extra-virgin olive oil over them. Add 1 teaspoon fresh lemon zest, 1/4 teaspoon red pepper flakes, 1/4 teaspoon cracked black pepper, and tuck in 2 fresh thyme (or rosemary) sprigs. Gently toss or stir with a spoon to coat the olives in oil and aromatics.
Rest to infuse
Let the dressed olives rest at room temperature for 10 minutes to allow flavors to meld. If preparing ahead, cover and refrigerate for up to 24 hours; bring back to room temperature before serving.
Serve
Serve olives in the bowl used for marinating, with the herb sprigs for presentation. Provide toothpicks or small forks for guests. Leftover olives can be stored covered in the refrigerator for up to 5 days; bring to room temperature before serving for best flavor.