10-Minute Marinated Olives with Lemon Peel + Herbs

Like any self-respecting foodie, we're obsessed with olives. And just because we're going out less, doesn't mean we're willing to give up little niceties like a good crudite platter or cheese board piled high with pickled veggies or marinated olives.

This year, especially during the holidays, we're looking forward to mastering the creation of these kinds of little edible details on our own.

We asked Chef Noreen Wasti, who serves as Brightland's resident chef, to teach us the ideal recipe for good marinated olives and she shared the simple recipe with us below. You can use the blackberry-infused balsamic or the lemon-infused olive oil she goes with here or simply the best versions of extra virgin olive oil and balsamic you have on hand. A set of oil and vinegar like this is one of the best hostess gifts we can think of this year (but for a bottle of good, clean wine).

From Noreen: "These warm olives make for the perfect little bite when you just feel like grazing — bold, vibrant, and best of all, come together in less than ten minutes. This delicious vinaigrette is like a warm bath for the olives to get cozy in.

"I used a combination of pitted and un-pitted castelvetrano olives, but almost any olive would work well here. No rules! These store great in the fridge allowing the flavors to infuse longer — just keep at room temperature for 20 minutes before enjoying or warm up in a pan on the stove for a couple minutes."

10-Minute Marinated Olives with Lemon Peel + Herbs

Ingredients

1/2 cup extra virgin olive oil (Try LUCID olive oil with lemon)

2 tbsp balsamic vinegar (Try RAPTURE vinegar with blackberries)

3 cloves garlic, peeled and thinly sliced

1 lemon, peel only

6 sprigs of thyme

2 tbsp chopped fresh oregano

1/4 tsp chili flakes

1 whole dried red chili (optional if you’re sensitive to spice)

1 tsp fennel seeds

2 cups (about 12 ounces) castelvetrano olives*

Instructions

Heat the olive oil and vinegar in a medium-size sauté pan over medium heat.

Once the oil is glistening add the garlic, lemon peel, thyme, oregano, chili flakes, dried red chili (if using), fennel seeds and let cook for about a minute to remove the rawness from the garlic and to let the herbs and spices bloom.

Add the olives in and sizzle gently, mixing and bathing the olives with the vinaigrette mixture for about 6 minutes.

Remove from the heat and serve immediately.

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