We totally love olives up in here, but The Husband, Son and Moi all find that store-bought olive salads are tres salty. And we don’t really dig that. Soooooo, I’ve been making marinated olives all summer long.
This recipe can be tweaked to fit your own tastes. It goes big with garlic, lemon and parsley. The toasted fennel seeds give it a Spanish feel. I could see oregano working really well if you prefer. Be sure to make the Marinated Olives at least an hour before serving so that the flavors develop.
Rinsing the olives well really helps keep the salt down, which is an element I really love about this dish.
Marinated Olives
Course: Appetizers, SnacksCuisine: SpanishDifficulty: Easy8-12
servings15
minutes1-24
hoursIngredients
1 cup pitted kalamata olives, drained and rinsed
1 cup pitted castelvetrano olives, drained and rinsed
1/4 cup extra virgin olive oil
Zest and juice of 1 lemon
2 garlic cloves, minced
2 bay leaves
1 tsp. dried thyme leaves
1/2 tsp. fennel seeds
1/2 tsp. red chili pepper flakes
1/8 tsp. black pepper
Fresh Italian parsley, minced
Directions
- In a small pan over medium heat, toast the fennel seed until aromatic. Transfer to a mortal and pestle. Gently grind to break up seeds..
- Return pan to stove over low heat. Add olive oil, garlic, lemon zest, bay leaves, thyme, red chili pepper flakes, and prepared fennel seeds. Stir until warmed and well combined. Stir in lemon juice.
- Place drained and rinsed olives in a bowl with a lid. Pour warm oil, lemon and herb mixture over olives. Stir and season lightly with black pepper. Cover, and set aside at room temperature for at least an hour to marinate. You may also refrigerate if olives will be served the next day.
- Before serving, bring olives to room temperature and stir in fresh minced Italian parsley.
