A special thanks to Lindsay Olives for sponsoring this post!
These homemade marinated olives are a real show-stopper. Plump, juicy, and packed full of flavor, they’re perfect for entertaining, snacking, including at the dinner table or giving away as an thoughtful, classy gift.
I don’t know when or how it started, but olives are almost always present for any family dinners involving my parents. Any time my parents come over for dinner my dad always brings a jar of olives. It’s almost mechanical: Dad walks in the door, is buried by the grandkids, reaches in his bag, pulls out the olives and hands them to me, I empty them into a small serving bowl and put them on the dinner table. And we have olives for dinner regardless of what’s being served. As far as my dad is concerned, no dinner is complete without them. And should he forget to bring them, the predictable comment that follows: “Oh nuts, I forgot the olives!” And occasionally there’s the antiquated expletive “cockeyed!” sprinkled in there, too. My dad’s pretty serious about his olives.
- 1½ pounds assorted Lindsay olives (kalamata, black, green, Spanish, etc), drained
- ¾ cup good quality extra virgin olive oil
- ½ preserved lemon, pulp removed and discarded then the rind rinsed and finely diced
- 4 cloves garlic, thinly sliced
- 2 teaspoons coriander seeds , lightly cracked
- 1 teaspoon fennel seeds , lightly cracked
- 1½ teaspoons minced fresh rosemary
- 1½ teaspoons minced fresh thyme
- 3 bay leaves , broken into pieces
- 1 dried red chili, membrane and seeds removed, broken into pieces (see NOTE)