A few years ago we hosted a pizza party, and while the pizza was fantastic, everyone kept talking about these olives. They’re ripe olives packed in water, which are rich and buttery, not at all like a martini olive. Alex adapted an idea from our favorite Spanish chef José Andrés and marinated them with olive oil, garlic, rosemary, and lemon zest, which brings out a salty earthiness that makes them instantly addictive. Use a mix of green and black olives for visual appeal, and add some fresh rosemary sprigs when serving. We frequently mix up a batch to munch on while we’re cooking.
- 3 6-ounce dry weight cans pitted ripe olives, packed in
- water (a mixture of green and black in various sizes, not flavored, stuffed, or brined)
- 4 medium garlic cloves
- 1 tablespoon lemon juice plus zest (½ lemon)
- ½ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- 4 sprigs rosemary, plus more for serving
- Drain the olives. Peel and thinly slice the garlic. Zest and juice the lemon.
- In an airtight container, combine the olives, garlic, lemon zest, lemon juice, olive oil, red wine vinegar, kosher salt, and rosemary sprigs.
- Cover and marinate for 2 hours at room temperature.* Serve garnished with additional rosemary sprigs, if desired.