Olive Marinate (Marinated Olives)

Two cups of black olives steeped in warm, aromatic olive oil infused with crushed garlic, strips of orange zest, and toasted fennel seeds. This is the kind of Italian appetizer you’d find on an antipasto platter at a small trattoria, and it takes about five minutes of actual cooking.

The technique is simple but purposeful. Warm the olive oil gently over low heat with the garlic, orange zest, and fennel seeds for 2 to 3 minutes. You’re not frying anything; you’re coaxing the aromatic oils out of each ingredient into the olive oil so it becomes a perfumed marinade. The garlic softens and mellows, the orange zest releases its citrus oils, and the fennel seeds crack open and bloom their anise-like fragrance.

Pour the warm oil mixture over the olives in a glass or ceramic container (never metal, which can react with the acid and affect the flavor). Let them stand at room temperature for several hours so the olives absorb the infused oil. They’re good after a few hours and even better the next day. The flavors keep developing in the fridge for up to a week.

Always bring them back to room temperature before serving. Cold dulls the aromatics and makes the olive oil cloudy and thick.

Kitchen Tips

• Use oil-cured or brined olives; either works, but oil-cured have a more concentrated, meaty flavor
• Rinse and drain the olives before marinating to remove excess salt
• Use a vegetable peeler for the orange zest to avoid the bitter white pith
• These make a great host gift in a small mason jar with a ribbon

Variations

• Herb version: Add a sprig of fresh rosemary or thyme to the warm oil
• Spicy: Toss in a dried red chili pepper or red pepper flakes
• Mixed olives: Use a combination of Kalamata, Castelvetrano, and Niçoise olives