Spiced Marinated Olives
Good olives are already salt-cured and firm, so the goal here is to layer in a new dimension of heat and earthiness. This process is best done a day before you plan to serve them, as the chill of the refrigerator will solidify the oil, locking the aromatics into the brine.
Use a mix of olives for a balanced plate.
Avoid canned black olives; stick to varieties cured in brine like Castelvetrano, Kalamata, or Niçoise. Keep the heat low, as you want to steep the spices, not fry them.
- Small saucepan
- Glass jar with tight lid
- Vegetable peeler
What goes in.
- 2 cupsmixed pitted olives
- 1/2 cupextra virgin olive oil
- 2strips of orange zest, removed with a peeler
- 1 tspfennel seeds
- 1/2 tspred chili flakes
- 2 clovesgarlic, smashed
- 1dried bay leaf
Gentle Warming
Never let the oil reach a simmer. If the garlic begins to brown or the oil smokes, you have gone too far and will impart a bitter, burnt taste.
The method.
Prep the olives
Drain the olives thoroughly of their original brine. Pat them dry with a paper towel so they can absorb the seasoned oil.
Toast the spices
Place the fennel seeds and chili flakes in the saucepan over medium-low heat. Shake for 60 seconds until they smell aromatic.
Infuse the oil
Add the olive oil, orange zest, garlic, and bay leaf. Keep the heat at its lowest setting for 5 minutes, allowing the zest to curl and the garlic to soften.
Combine and cool
Add the olives to the warm oil and toss gently. Pour the entire mixture into a glass jar and let it sit at room temperature for an hour before sealing and refrigerating.
Other turns to take.
Herbed
Add two sprigs of fresh rosemary or thyme during the cooling stage for a woodier profile.
Smoky
Add a quarter-teaspoon of smoked paprika to the oil during the warming step.
When it doesn't go to plan.
Serve at room temperature; the oil will be thick and cloudy straight from the fridge but will turn clear and liquid as it warms up.
Save the oil once the olives are finished; it is excellent for sautéing greens or drizzling over roasted cauliflower.
Don't worry about pitting the olives yourself; the ones sold pre-pitted absorb the marinade more efficiently.
The ones that keep coming up.
How long do these keep?
Kept in the refrigerator, these will remain fresh for up to two weeks.
Can I use different types of citrus?
Lemon peel works well for a brighter, sharper flavor, but orange provides a better balance to the saltiness of the olives.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe