Marinated Olives
Marinated olives rely on time and quality fats to pull aromatics into the fruit. By warming the oil slightly, you open the pores of the olive, allowing garlic, herbs, and zest to penetrate the flesh rather than just coating the skin. Let them sit at room temperature for at least three hours before serving, though they improve significantly after a full day in the pantry.
Start with dry fruit.
Buy high-quality olives from a bulk bin rather than a can. Rinse them thoroughly and pat them bone-dry with a clean cloth, otherwise the oil will turn cloudy and the flavors won't stick.
- small heavy-bottomed saucepan
- glass jar with a tight-fitting lid
- citrus peeler
What goes in.
- 2 cupsmixed olives, pits in
- 1/2 cupextra virgin olive oil
- 3 clovesgarlic, smashed
- 2 stripslemon peel, pith removed
- 1 tspfennel seeds
- 2 sprigsfresh rosemary
- 1/2 tspred chili flakes
Tempering the oil
Gently heat the oil with the spices for two minutes until the garlic edges turn golden; this blooming releases the essential oils of the aromatics into the olive oil base.
The method.
Prepare the olives
Rinse the olives in cold water and lay them out on a clean towel for 20 minutes to ensure they are completely dry.
Bloom the aromatics
Place the olive oil, garlic, lemon peel, fennel seeds, and chili flakes into the saucepan over low heat. When the garlic smells fragrant and starts to color, pull it off the heat immediately.
Combine
Pack the olives and rosemary sprigs into the glass jar. Pour the warm oil mixture over the top.
Cure
Seal the jar and let it sit at room temperature for 24 hours. Shake the jar gently every few hours to redistribute the oil.
Other turns to take.
Mediterranean Style
Swap the rosemary for fresh oregano and add two bay leaves to the oil.
Smoky Finish
Replace the chili flakes with a half-teaspoon of smoked paprika added after the oil is removed from the heat.
When it doesn't go to plan.
Never store these in the refrigerator; the olive oil will solidify and lose its clarity.
Use olives with the pits still in; they stay firmer and have more character than pre-pitted varieties.
Save the oil after the olives are gone; it is excellent for sautéing greens or roasting potatoes.
The ones that keep coming up.
How long do these keep?
Stored in a cool, dark place, they will remain fresh for two weeks.
Can I use green and black olives together?
Yes, but ensure they are similar in size so they cure at the same rate.
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