Wow do I love olives and specifically a Castelvetrano. A word I absolutely did not know until the 2018-ish Bon Appétit era, but one that has been living in my brain and fridge ever since. These citrus marinated olives are my go-to move for turning a simple bowl of olives into a dinner party MVP with almost no effort required.
Bright citrus joins the mix in both zest and juice form to wake up the olives and give them that irresistible salty-fresh balance. Fresh thyme and plenty of black pepper round things out, while a splash of olive brine keeps everything juicy. They’re the kind of appetizer that only gets better as it sits, making them ideal for entertaining or keeping on hand for impromptu snacking.
I’m not saying you should drink the brine straight from the bowl but I am saying it might cure the common cold or make an excellent martini situation. The science is unclear. Either way, serve these olives chilled or at room temperature with good bread and let them do their thing.
Citrus Marinated Olives
Ingredients
- 4 cups olives drained (preferably Castelvetrano)
- 1 cup reserved olive brine
- 1 orange juiced and zested
- 1 lemon juiced and zested
- 2 sprigs fresh thyme
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Instructions
- In a large bowl, combine the olives, reserved olive brine, orange juice and zest, lemon juice and zest, thyme, black pepper, and olive oil.
- Toss well to evenly coat the olives.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Serve chilled or at room temperature.
Notes
Store refrigerated in an airtight container for up to 5–7 days. Bring to room temperature before serving.
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