Castelvetrano Olives Recipe

Prepare olives

If your Castelvetrano olives are not pitted, pit them now. Place 2 cups pitted olives in a medium bowl or jar with a tight lid.

Prepare citrus and aromatics

Zest the lemon into the bowl, then cut the lemon in half and squeeze about half (≈1 tablespoon) of juice over the olives. Thinly slice 2 garlic cloves and add them to the bowl. Add 2 bruised rosemary sprigs and 4 thyme sprigs (if using).

Add oil and seasoning

Pour 3 tablespoons extra-virgin olive oil over the olives. Add 1 teaspoon sea salt, 1 teaspoon cracked black pepper and 1 teaspoon red pepper flakes if you want heat. Stir gently to combine so the flavors coat the olives.

Marinate

Cover the bowl or seal the jar and let the olives marinate at room temperature for at least 30 minutes to 1 hour for immediate eating. For best flavor, refrigerate and marinate for 6–24 hours, turning or shaking the jar once or twice. If refrigerated, bring to room temperature for 20–30 minutes before serving so the oil becomes aromatic.

Taste the olives after marinating and adjust seasoning: add a pinch more salt or a squeeze more lemon if needed. Remove and discard rosemary and thyme stems if you prefer, or leave small leaves for presentation.

Transfer olives and marinade to a small serving bowl. Drizzle a little extra olive oil over the top and sprinkle 1 tablespoon finely chopped parsley, if using.

Serve with about 1 cup toasted sliced baguette or crostini. Olives keep in the refrigerator for up to 2 weeks; bring to room temperature before serving. If stored, ensure olives remain submerged in oil or their brine to preserve flavor and texture.