Ingredients
Scale
- 1 pound mixed olives (about 3 cups), drained (Kalamata, Castelvetrano, green, and black)
- ½ cup extra virgin olive oil
- 3-4 garlic cloves, thinly sliced
- 2-3 sprigs fresh rosemary
- 4-5 sprigs fresh thyme
- 2 wide strips lemon zest (use a vegetable peeler)
- 2 wide strips orange zest
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon fennel seeds
- 1 teaspoon whole black peppercorns, lightly crushed
- Optional: 2 bay leaves
Instructions
- Drain the olives: Empty your olives into a colander and rinse briefly under cold water to remove excess brine. Let them drain thoroughly for a few minutes. Pat dry with paper towels if they’re very wet—this helps the marinade adhere better.
- Prepare aromatics: Using a sharp knife, thinly slice the garlic cloves. Use a vegetable peeler to remove wide strips of zest from the lemon and orange, being careful to avoid the white pith underneath, which can be bitter. If desired, gently crush the black peppercorns using the back of a spoon or mortar and pestle to release their oils.
- Combine ingredients: In a medium mixing bowl, combine the drained olives, olive oil, sliced garlic, rosemary sprigs, thyme sprigs, lemon zest, orange zest, red pepper flakes, fennel seeds, crushed black peppercorns, and bay leaves (if using). Toss everything together gently but thoroughly, ensuring the olives are well-coated with oil and the aromatics are evenly distributed.
- Transfer to jar: Transfer the olive mixture to a clean glass jar or airtight container. Make sure the olives are completely submerged in the olive oil—add a bit more oil if needed. The oil creates a seal that preserves the olives and allows flavors to infuse.
- Marinate: Seal the jar tightly and let the olives marinate at room temperature for at least 2 hours to allow flavors to develop. For best results, refrigerate for 24 hours to 3 days before serving. The longer they marinate, the more flavorful they become!
- Bring to room temperature: About 30 minutes before serving, remove the jar from the refrigerator and let it sit at room temperature. The olive oil will solidify when cold, so bringing it to room temperature allows it to liquify again and makes the olives easier to serve and more flavorful.
- Serve: Transfer the olives to a serving bowl using a slotted spoon. You can drizzle some of the infused oil over them for extra flavor. Serve with crusty bread, cheese, crackers, or as part of a charcuterie board.
Notes
- Olive varieties: Mix different types for the best flavor and visual appeal. Kalamata, Castelvetrano, and Cerignola olives are excellent choices.
- Oil coverage: Olives must be completely covered with oil during marinating to prevent spoilage and ensure even flavor distribution.
- Marinating time: Minimum 2 hours, but 24-72 hours is ideal for maximum flavor development.
- Room temperature serving: Always serve at room temperature for the best flavor and texture.
- Refrigeration: Once refrigerated, the oil will solidify—this is completely normal! Just bring to room temperature before serving.
- Customization: Feel free to adjust herbs, spices, and heat level to your preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook Marinating
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: ⅓ cup (about 6-8 olives)
- Calories: 145
- Sugar: 0g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg