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Just as a good appetizer sets the tone for a meal, this recipe sets a standard for simplicity. Marinated olives with herbs require minimal effort for maximum flavor. They are versatile, making them suitable for any gathering or a quiet evening at home.

Why This Recipe Works

Infuses olives with robust flavors using fresh herbs and citrus.
Requires no cooking, just marinating time for easy preparation.
Uses common pantry ingredients for accessibility.
Improves in flavor when made ahead, saving time.
Offers a customizable base for various herb and spice combinations.

Ingredients

2 cups mixed olives (such as Kalamata and Castelvetrano), drained
3 sprigs fresh rosemary, leaves stripped and chopped
4 sprigs fresh thyme, leaves stripped
2 cloves garlic, thinly sliced
1 lemon, zested and juiced
1/2 cup extra virgin olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon black peppercorns, lightly crushed

Equipment Needed

Medium mixing bowl
Measuring cups and spoons
Knife and cutting board
Microplane or zester
Juicer or fork
Airtight container or jar for storage

Instructions

Step 1: Prepare the Olives and Aromatics

Start by draining 2 cups of mixed olives, such as Kalamata and Castelvetrano, in a colander to remove any excess brine or liquid. Pat them dry gently with a paper towel to help the marinade adhere better. Next, prepare the fresh herbs: strip the leaves from 3 sprigs of rosemary and chop them finely, and strip the leaves from 4 sprigs of thyme, keeping them whole. Thinly slice 2 cloves of garlic to release their flavor without overpowering the dish. Use a microplane or zester to zest one lemon, being careful to avoid the bitter white pith, then juice the lemon to yield about 2 tablespoons of fresh juice. This preparation ensures all components are ready for combining, streamlining the marinating process. Tip: For a smoother texture, you can lightly crush the olives with the flat side of a knife to help them absorb the marinade more deeply.

Step 2: Combine Ingredients in a Bowl

In a medium mixing bowl, combine the drained olives with the prepared rosemary, thyme, and sliced garlic. Add the lemon zest and juice to the bowl, along with 1/2 cup of extra virgin olive oil. Sprinkle in 1/2 teaspoon of red pepper flakes and 1/2 teaspoon of lightly crushed black peppercorns. Use a spoon or your hands to toss everything together thoroughly, ensuring each olive is coated with the oil and seasonings. The goal is to distribute the herbs and spices evenly, creating a balanced flavor profile. This step is quick but crucial, as it sets the foundation for the marinating process. Avoid overmixing, which can bruise the herbs; gentle tossing is sufficient to blend the ingredients without compromising their integrity.

Step 3: Marinate the Olives

Transfer the mixed olives and marinade to an airtight container or a glass jar with a tight-fitting lid. Seal the container and let it sit at room temperature for at least 2 hours to allow the flavors to meld. For optimal results, marinate the olives in the refrigerator for 8 to 24 hours; this extended time deepens the infusion, as the cold environment slows oxidation and preserves freshness. During marinating, shake or stir the container once or twice to redistribute the oil and herbs. The olives are ready when they have absorbed the aromatic oils and the garlic has softened slightly. Tip: If marinating for longer than a day, check the olives periodically to ensure the garlic does not become too strong or bitter.

Step 4: Adjust Seasoning Before Serving

After marinating, taste the olives to assess the flavor balance. If needed, adjust the seasoning by adding a pinch more salt, a squeeze of lemon juice, or an extra drizzle of olive oil. The olives should taste vibrant, with a harmonious blend of herbal, citrus, and spicy notes. If the flavors seem muted, let them marinate for an additional hour or two. Before serving, bring the olives to room temperature for about 30 minutes if refrigerated, as this enhances their aroma and texture. Use a slotted spoon to transfer them to a serving dish, reserving the excess marinade for other uses, such as drizzling over bread or salads. This step ensures the final product is tailored to your preference, making it a customizable appetizer.

Step 5: Serve and Store

Serve the marinated olives in a shallow bowl or on a platter, garnished with a few extra herb sprigs or lemon slices for presentation. They pair well with crusty bread, cheese, or as part of a charcuterie board. For storage, keep any leftovers in the airtight container in the refrigerator for up to one week. The flavors will continue to develop over time, often improving after a day or two. To reuse, simply stir the olives before serving again. Tip: If the olive oil solidifies in the fridge, let the container sit at room temperature for a few minutes to liquefy it before serving. Always use clean utensils to avoid contamination and extend shelf life.

Tips and Tricks

For a deeper flavor, toast the red pepper flakes and black peppercorns in a dry skillet over medium heat for 1-2 minutes before adding them to the marinade. This releases their essential oils and adds a smoky nuance. If using brined olives, rinse them lightly under cold water to reduce saltiness, but avoid over-rinsing, which can strip flavor. For a smoother infusion, warm the olive oil slightly with the herbs and garlic before combining with the olives, then cool to room temperature. Experiment with different olive varieties, such as green Cerignola or black Niçoise, to vary texture and taste. Always use high-quality extra virgin olive oil, as it forms the base of the marinade and impacts the overall richness. Store the marinade separately if making large batches, adding it to olives as needed to prevent sogginess.

Recipe Variations

Add 1/4 cup of chopped sun-dried tomatoes or artichoke hearts for a Mediterranean twist.
Substitute orange zest and juice for lemon, and add a cinnamon stick for a warm, citrusy flavor.
Include 1 tablespoon of capers or chopped anchovies for a briny, umami-rich version.
Use dried herbs like oregano or basil if fresh are unavailable, reducing quantities by half.
Incorporate 1 teaspoon of fennel seeds or coriander for an aromatic, earthy note.

Frequently Asked Questions

Q: Can I use canned olives instead of jarred?
A: Yes, canned olives work well. Drain and rinse them to remove excess salt or preservatives. Pat dry before marinating to ensure the oil adheres properly, enhancing flavor absorption.

Q: How long do marinated olives last in the fridge?
A: They last up to one week when stored in an airtight container. The flavors may intensify over time, so taste before serving to adjust seasoning if needed.

Q: Can I freeze marinated olives?
A: Freezing is not recommended, as it can alter the texture of the olives, making them mushy upon thawing. For best quality, refrigerate and consume within a week.

Q: What can I do with leftover marinade?
A: Use it as a dressing for salads, a dip for bread, or a marinade for grilled vegetables or chicken. Store it separately in the fridge for up to three days.

Q: Are there low-sodium options for this recipe?
A: Choose low-sodium olives or rinse them thoroughly. Adjust salt levels by adding a pinch during the seasoning step, based on your dietary preferences.

Summary

This recipe offers an easy, flavorful way to elevate olives with herbs and citrus. It requires minimal prep and improves with time, making it ideal for entertaining or daily snacks.