Marinated Olives
Marinated olives rely on time and quality oil to transform firm, brined fruit into a depth-charged appetizer. Use a mix of varieties, warm the oil briefly to release the aromatics, and let them sit for at least twenty-four hours before serving.
Quality matters more than technique here.
Choose olives that still have their pits; they retain more texture and flavor than pitted versions. Use a high-quality extra virgin olive oil that you would enjoy eating on its own.
- Small saucepan
- Glass jar with tight-fitting lid
- Slotted spoon
What goes in.
- 2 cupsmixed olives (Castelvetrano, Kalamata, Niçoise), drained
- 1/2 cupextra virgin olive oil
- 2strips of orange peel, pith removed
- 3sprigs of fresh rosemary
- 1 tspfennel seeds, lightly crushed
- 1/2 tspred pepper flakes
- 1clove garlic, smashed
Infusing without cooking
The goal is to warm the oil just enough to bloom the spices and release the oils from the rosemary and orange peel. Never let the oil simmer or smoke, as it will lose its brightness.
The method.
Bloom the aromatics
Combine the olive oil, fennel seeds, red pepper flakes, and smashed garlic in a small saucepan over low heat for 3 minutes. Remove from heat as soon as the garlic turns pale gold.
Combine
Add the orange peel and rosemary to the oil. Let this steep off the heat until the mixture reaches room temperature.
Jar the olives
Place the drained olives into a clean glass jar. Pour the cooled oil mixture over the olives, ensuring they are fully submerged.
Cure
Seal the jar and store in a cool, dark place. Turn the jar once or twice to coat the olives evenly. Wait at least 24 hours before serving.
Other turns to take.
Mediterranean Sharp
Add two strips of lemon zest and replace rosemary with fresh thyme and a halved shallot.
Smoky Heat
Add half a teaspoon of smoked paprika to the oil while it warms.
When it doesn't go to plan.
If the olive oil solidifies in the fridge, set the jar on the counter for 30 minutes before serving; it will return to a clear, liquid state.
Do not discard the oil once the olives are finished. Use it to dress roasted vegetables or as a base for a vinaigrette.
Use a mix of sizes and colors to make the dish visually interesting.
The ones that keep coming up.
Can I use pitted olives?
You can, but they tend to become mushy and lose their snap when left in oil for extended periods.
How long will these keep?
Kept submerged in the oil, they remain good for up to two weeks in the refrigerator.
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