Mixed Marinated Olives

December  2, 2016
Photo by James Ransom
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

  • Makes 4 cups
  • 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
In This Recipe
  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.

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