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Ingredients
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Marinated Olives
Method
Marinated Olives
Prepare Olives
Rinse the olives under cool running water and drain well. If any olives are very large, halve them; otherwise leave whole. Pat dry with paper towels to remove excess moisture so the marinade will adhere.
Lightly Bruise Aromatics
In a dry skillet over low heat, toast the coriander seeds, fennel seeds (if using), and whole peppercorns for 1–2 minutes, shaking the pan, until fragrant. Remove from heat and lightly crush them using a mortar and pestle or the flat side of a chef's knife to release aroma but keep some whole for texture.
Assemble Marinade
In a medium mixing bowl combine the extra-virgin olive oil, thinly sliced garlic, torn rosemary sprigs (reserve one small sprig for garnish if desired), thyme sprigs, lemon zest, orange zest (if using), crushed toasted spices, Calabrian chili flakes, and sea salt. Stir to combine so salt begins to dissolve. Squeeze the lemon and add the juice to the bowl, then stir again.
Marinate Olives
Add the drained and dried olives to the bowl with the marinade and stir until evenly coated. Transfer the olives and all marinade into a clean glass jar or airtight container, pressing down so the olives are covered by oil. Seal the jar and refrigerate at least 24 hours, preferably 48 hours, to allow flavors to meld. Shake or gently stir the jar once or twice during the first day.
Serve
Bring the olives to near room temperature before serving (remove from fridge 30–45 minutes ahead). Taste and adjust seasoning with a pinch more sea salt or a splash of lemon juice if desired. Serve in a small bowl with some of the marinade spooned over and garnish with the reserved rosemary sprig and an additional lemon zest twist.