Ingredients
- 1 1/2 pounds assorted olives (Kalamata, black, green, Spanish, etc.), drained
- 3/4 cup extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 2 teaspoons coriander seeds, lightly cracked
- 1 teaspoon fennel seeds, lightly cracked
- 1 1/2 teaspoons fresh thyme, minced
- 3 bay leaves, broken into pieces
- 1 dried red chili
- 2 lemons, sliced
Instructions
- Rinse and drain the olives, especially darker varieties, to prevent discoloring the lighter ones.
- In a small saucepan, gently heat olive oil with garlic, coriander seeds, fennel seeds, thyme, bay leaves, and chili. Warm until fragrant without letting the mixture sizzle too much.
- Add lemon slices to the saucepan and stir gently, allowing the juices to blend with the oil.
- Transfer olives to a large bowl and pour the warm marinade over them. Toss gently to coat.
- Let the olives marinate for at least 3 hours, or longer for deeper flavor.
- Serve in a dish with a drizzle of extra olive oil. Store leftovers in the refrigerator.
Notes
- Use a mix of pitted and unpitted olives for variety in texture and presentation.
- Marinated olives can be made up to a week ahead for maximum flavor.
- Bring to room temperature before serving to allow the flavors and oil to shine.
- Add orange peel or rosemary for a citrusy or herbal twist.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Marinating
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 0 g
- Sodium: 440 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
