- 1 cup Castelvetrano Olives
- 1 cup Kalamata Olives
- 2 tsp dried oregano
- 4-6 fresh thyme sprigs
- 2 TBSP fresh rosemary leaves
- 1 bay leaf
- 4-5 garlic cloves sliced
- 1 lemon zested in peels
- 1/4 tsp red pepper flakes more or less to taste
- 3/4 cup high-quality olive oil
In a 12 ounce jar, place a layer of approximately 6-8 olives, a sprinkling of the herbs, garlic, lemon, and red pepper flakes. Keep layering in the jar until the ingredients reach the top. The layering helps infuse the flavors throughout - it doesn't have to be exact by any means!
Slowly pour in the olive oil until it completely covers the olives. You may need more or less, depending on your jar. Cover and place in the fridge to marinate for at least 24 hours, you'll have even better results the longer the olives marinade. I like to go at least 72 hours, or up to a week.
Remove olives from the fridge 1 hour before serving to allow the olive oil to come to room temperature, as it will have likely solidified. Serve with a cheeseboard or on their own, and enjoy!
Olive Oil: the amount of olive oil needed may depend on the jar you're using, pour and adjust as needed to submerge the olives.
Lemon Zest: use a channel knife to peel the zest from the lemon.
Additions/Substitutions: fresh oregano, basil, marjoram, other types of olives, orange zest...play around and adjust to your liking!
Calories: 189kcal | Carbohydrates: 3g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Sodium: 422mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg