Mixed Marinated Olives

December  2, 2016
1 Ratings
Photo by James Ransom
  • Makes 4 cups
Author Notes

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.
Sara Jenkins

What You'll Need
  • 4 cups mixed olives (see note above)
  • 2 sprigs thyme
  • Peel of 1 orange
  • 1 tablespoon toasted coriander seeds
  • 1/2 tablespoon toasted cumin seeds
  • 1 small dried chili, crumbled (such as arbol)
  • 1/4 cup extra-virgin olive oil
  1. 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.

See what other Food52ers are saying.

  • Sara Jenkins
    Sara Jenkins
  • Kathryn

3 Reviews

Kathryn December 27, 2016
My olive oil is solidifying in the fridge. It liquefies once it warms up, but is there anyway to avoid the problem in the first place?
Sara J. December 27, 2016
Olive oil will always congeal at cold temperatures but its not going to hurt the olives to sit out for an hour or two. Alternatively if you are in a hurry warm them gently over low heat in a pan just till the olive oil liquifies. you could probably do that in a microwave but I don't have one so I don't know..
Kathryn December 27, 2016
Awesome, thank you for the very quick response! It's a great treat for this time of year - thanks for the recipe!