A staple of the Mediterranean table, marinated Greek olives bring vibrant flavor and simple elegance to any gathering. Warming the oil gently with herbs, citrus zest, and a touch of chili infuses the olives with layers of aroma — savory, spicy, and bright all at once. Whether served as an appetizer, added to a mezze platter, or enjoyed with a glass of wine, these olives are a delicious reminder of how effortless and satisfying Mediterranean flavors can be.
INGREDIENTS:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
4 bay leaves
1 clove of garlic, finely minced
Wide strip of orange zest or lemon zest
1/2 teaspoon finely chopped red chili or red chili flakes
A pinch of herbs such as rosemary, coriander seed, or oregano
A few whole peppercorns
2 cups green olives or mixed Greek olives
METHOD:
In a small saucepan, combine the olive oil, vinegar, bay leaves, and garlic. Warm gently over low heat just until aromatic — do not let the mixture boil.
Remove from heat and stir in the citrus zest, chili, herbs, and peppercorns.
Place the olives in a bowl or glass jar. Pour the warm marinade over them and toss to coat evenly.
Allow the olives to marinate at room temperature for at least 3 hours, stirring occasionally.
Transfer to a jar or airtight container and refrigerate for up to 1 week. For best flavor, bring to room temperature before serving.
SERVING SUGGESTIONS:
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Serve as part of a mezze platter with feta, hummus, and pita bread.
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Spoon over grilled fish or roasted vegetables for a savory accent.
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Add to salads or grain bowls for bursts of briny flavor.
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Pair with a glass of crisp white wine or ouzo for a classic Greek touch.
YIELD: 2 cups
