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Mix Olives Recipe

Name: Nazar Turkish Kitchen + Bars MIX OLIVES Recipe
Cook time: 24 h
Total time: 24 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups mixed olives (green, Kalamata, Castelvetrano); 0.25 cups water (to rinse); 0.5 cups extra-virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp red wine vinegar; 2 pcs garlic cloves, thinly sliced; 1 sprig fresh rosemary, lightly bruised; 2 sprigs fresh thyme sprigs; 1 tsp dried oregano; 0.25 tsp crushed red pepper flakes; 0.5 tsp whole black peppercorns; 1 leaf bay leaf; 1 tbs lemon zest (from 1 lemon); 0.5 tsp honey or sugar (optional, to balance); 0.25 tsp sea salt; 2 tbsp fresh parsley, chopped; 2 slices orange or lemon slices (optional for serving)

Inspired by Nazar Turkish Kitchen + Bar

Time24h

Serves4

Marinated mix olives with herbs and spices

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Frequently paired with

The best thing to pair and share with MIX OLIVES

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Clos de los Siete Red Blend by Michael Rolland Mendoza, Argentina

This particularly fresh harvest enabled Malbec to stand out from the other 4 Bourdeaux grape varieties, with medium concentration and seductive acidity

fresh · medium concentration · seductive acidity

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Ingredients

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Olives

2 cups mixed olives (green, Kalamata, Castelvetrano)

1/4 cups water (to rinse)

Marinade

1/2 cups extra-virgin olive oil

1 tbsp fresh lemon juice

1 tsp red wine vinegar

2 pcs garlic cloves, thinly sliced

1 sprig fresh rosemary, lightly bruised

2 sprigs fresh thyme sprigs

1 tsp Dried oregano

1/4 tsp Crushed red pepper flakes

1/2 tsp whole black peppercorns

1 leaf bay leaf

1 tbs lemon zest (from 1 lemon)

1/2 tsp honey or sugar (optional, to balance)

1/4 tsp sea salt

Finishing

2 tbsp Fresh parsley, chopped

2 slices orange or lemon slices (optional for serving)

Method

Prepare Olives

Rinse and Drain

Place the mixed olives in a colander and rinse under cool running water for 20–30 seconds to remove brine or packing liquid. Drain well and pat dry with paper towels.

If larger olives are whole, gently prick each once with a fork or make a shallow slit to help the marinade penetrate.

Make Marinade

Combine Ingredients

In a medium bowl or measuring cup, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, lemon zest, and honey (if using) until slightly emulsified.

Add the sliced garlic, bruised rosemary sprig, thyme sprigs, dried oregano, crushed red pepper flakes, whole black peppercorns, bay leaf, and sea salt. Stir to combine.

Marinate

Place the drained olives in a clean jar or airtight container. Pour the marinade over the olives, making sure herbs and aromatics are distributed. If needed, press olives down so oil covers them; add a splash of water (up to 1/4 cup) if there isn’t enough oil to coat but minimize water to preserve flavor.

Seal the jar and refrigerate for at least 8 hours, preferably 24–48 hours, shaking or turning the jar once or twice to redistribute the marinade. Flavors will deepen over time.

Finish and Serve

Remove the rosemary and thyme sprigs and bay leaf before serving if you prefer. Transfer olives to a serving bowl, spoon some of the marinade over them, and sprinkle with chopped fresh parsley.

Garnish with optional citrus slices and serve at room temperature. Store leftover marinated olives refrigerated for up to 2 weeks; bring to room temperature before serving for best flavor.