Lemon-Herb Marinated Olives

Mixed olives gently absorb lemon, garlic, rosemary, and thyme in a fragrant oil that is made ahead, chilled, then served at room temperature with vegan crusty bread.

100 min

8 appetizer servings

Green and black olives glisten in lemon-herb oil beside slices of crusty vegan bread.

Ingredients

2 lb mixed pitted green and black olives, drained

1/3 cup extra-virgin olive oil

2 medium lemons, zest removed in wide strips; reserve 1 tbsp juice

4 garlic cloves, smashed and peeled

2 rosemary sprigs

6 fresh thyme sprigs

1/4 tsp red-pepper flakes

1/2 tsp whole black peppercorns, lightly crushed

1/4 cup chopped fresh flat-leaf parsley

1 large vegan crusty baguette, sliced

Equipment

Small saucepan · Shallow glass or ceramic dish · Citrus zester · Measuring spoon

Make it a day ahead

Marinate covered in the refrigerator for up to 24 hours; bring the dish out shortly before serving.

Keep the herbs gentle

The oil should just shimmer and smell fragrant; sizzling can make garlic bitter and herbs crisp.

Prep and infuse

01. Drain and pat the olives dry; peel wide lemon zest strips and reserve 1 tbsp juice.

02. Combine oil, zest, garlic, rosemary, thyme, pepper flakes, and crushed peppercorns in a small saucepan.

03. Warm over low heat for 3 minutes until fragrant and barely shimmering; keep the herbs and garlic from sizzling.

Coat and chill

04. Turn olives in the warm oil for 2 minutes, just until glossy and gently warm.

05. Off heat, stir in lemon juice and parsley, then move olives and oil to a shallow glass or ceramic dish.

06. Cool before covering and refrigerating for at least 60 minutes; make ahead up to 24 hours.

Serve and store

07. Set the covered dish out for 20 minutes so the oil loosens before serving.

08. Serve with sliced vegan baguette; refrigerate leftovers within 2 hours, or 1 hour above 90 F, and use within 4 days.