Marinated Olives with Lemon, Thyme & Rosemary

Set out a bowl of these at a party and watch them vanish. Mixed Italian olives soak up a bright marinade of lemon juice and zest, fresh thyme, rosemary and slivered garlic, all bound in good extra-virgin olive oil.

The work is almost nothing, but the magic is in the wait. A day or two in the fridge, with a stir now and then, lets the herbs and citrus work their way into the olives so the flavor goes all the way through, not just over the surface. That patience is what separates these from olives straight from the jar.

Slivering the garlic and zest, rather than mincing, gives you fragrant little ribbons that perfume the oil without overwhelming any single bite. The lemon keeps everything fresh and lifts the brininess.

It’s a no-cook, make-ahead appetizer that’s naturally low in calories and effort. Serve with warm pita, flatbread or torn crusty bread to mop up the herby oil.

Pro Tips

• Use a mix of olives, green and black, for varied flavor and color.
• Marinate the full day or two and stir occasionally; the flavor deepens the longer it sits.
• Let the olives come to room temperature before serving so the oil loosens and the aromas open up.
• Don’t toss the leftover oil; it’s gorgeous drizzled over bread or salad.

Variations

• Add a pinch of red pepper flakes or fennel seed.
• Toss in strips of orange zest alongside the lemon.
• Warm the olives gently in the oil just before serving for a softer texture.