Marinated Nocella Olives Recipe

Rinse and dry

Place the Nocellara olives in a colander and rinse under cool running water. Drain thoroughly and pat dry with paper towels. Discard any olives that are bruised or soft.

Combine liquids

In a medium mixing bowl, whisk together 1/2 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice and 1 tablespoon red wine vinegar until blended.

Add the orange peel strips and grated lemon zest to the oil-vinegar mixture to infuse bright citrus flavor.

Prepare aromatics

Thinly slice 2 garlic cloves. Lightly bruise the rosemary and thyme sprigs with the back of a knife to release oils (leave sprigs mostly intact for easy removal if desired).

Add the sliced garlic, 2 rosemary sprigs, 2 thyme sprigs, 1/2 teaspoon dried chile flakes, 1/2 teaspoon whole black peppercorns, 1/2 teaspoon fennel seeds, and 1/2 teaspoon fine sea salt to the marinade bowl. Stir to combine so spices and aromatics are evenly distributed.

Taste the marinade quickly and adjust salt or acidity: add up to another 1/4 teaspoon salt or 1 teaspoon lemon juice if needed. Remember the olives are already brined, so season conservatively.

Transfer the dried olives into a clean, medium airtight jar or container. Pour the prepared marinade over the olives, making sure the olives are mostly submerged in oil. Press down gently to remove air pockets.

Seal the jar and refrigerate. Let the olives marinate at least 24 hours for initial flavor development, preferably 48 hours. Shake or turn the jar once a day to redistribute aromatics. For best results, let marinate up to 5 days; flavors will deepen over time.

When ready to serve, remove 1 rosemary and 1 thyme sprig and the orange peel if you prefer. Spoon olives into a serving bowl, drizzle about 1 teaspoon extra olive oil over them, and sprinkle with 1 tablespoon chopped fresh parsley.

Bring olives to near room temperature (about 20 minutes out of fridge) before serving so the oil loses chill and flavors are more pronounced. Serve with crusty bread, cheese, or as part of an antipasti platter.