You want about a cup of each olive varietal; I try to keep my mix to my four favorites, but feel free to substitute in with whatever you like or can find. In the olive mix, look for a variety of color size and point of origin. I use most frequently a mix of gaeta, Castelvetrano, arbequina, and picholine.
Additional add ins to consider: 1 finely minced garlic clove, zest of 1 lemon, Aleppo or urfa chili pepper, a tiny pinch of crumbled dried tarragon.
mixed olives (see note above)
Peel of 1 orange
toasted coriander seeds
toasted cumin seeds
small dried chili, crumbled (such as arbol)
extra-virgin olive oil
In This Recipe
Mix the spices and the olives together and cover with olive oil. Let macerate at room temperature for a minimum of one hour. These olives will also keep for at least week in the fridge.