Marinated Olives Recipe

Rinse the olives under cool water in a colander and drain well. If olives are very salty, soak in cold water for 20 minutes, then drain and pat dry.

If any olives are whole and you prefer more flavor penetration, gently bruise a few with the back of a spoon or make a small slit with a paring knife.

Prepare citrus and aromatics

Zest the orange and lemon into a small bowl, then juice both fruits. Reserve 1 tablespoon of orange juice and 1 tablespoon of lemon juice; set remaining juice aside for another use or add all if you prefer a brighter marinade.

In a medium mixing bowl combine the olive oil, reserved orange and lemon zest and juices, crushed garlic, thyme sprigs, bay leaves, cinnamon stick, whole cloves, crushed red pepper, black pepper, kosher salt, and honey. Whisk gently until the honey and oil are combined.

Taste the marinade and adjust seasoning: add up to another 1/4 tsp salt or a splash more citrus if desired. Keep in mind the olives will absorb flavor over time.

Place all rinsed and drained olives in a clean, wide jar or airtight container large enough to hold the olives in a single layer or shallow pile.

Pour the marinade over the olives, making sure aromatics (garlic, cinnamon, cloves, bay, thyme) are distributed through the jar so each portion of olives has contact with oil and spices.

Add the thin orange and lemon slices to the jar, tucking them among the olives.

Seal the jar and refrigerate for at least 24 hours, preferably 48 hours, turning the jar once or twice to redistribute oil and aromatics. For best flavor let marinate up to 5 days; flavors will deepen and mellow.

Remove the jar from the refrigerator about 30 minutes before serving to bring the oil and olives closer to room temperature so flavors bloom.

Transfer olives to a serving bowl, spooning several tablespoons of the marinade oil and a few aromatics (small bits of zest, garlic, cinnamon or clove if desired) over the top.

Sprinkle chopped parsley over the olives and garnish with the reserved thin citrus slices. Serve with crusty bread or as part of a mezze board. Leftover marinated olives will keep in the refrigerator for up to 2 weeks; bring to room temperature before serving.