Olives, Italian Style: A Taste of Florence in My Kitchen

Ever since I ventured through the sun-drenched piazzas of Italy a couple of years ago, I’ve been on a relentless quest for truly exceptional olives. I’ve scoured specialty shops, delved into the depths of olive bars at my local grocery stores, and sampled countless varieties, yet each one felt like a missed note – invariably too salty, too vinegary, and lacking that authentic, nuanced flavor I’d come to adore. Then, serendipitously, I stumbled upon this recipe. At first, I hesitated, thinking it might be too simple to even warrant sharing. But the sheer brilliance of its effortless elegance and profoundly delicious results compelled me to do so. Now, with a glass of crisp wine and a small bowl of these marinated olives, I’m instantly transported back to a trattoria in Florence, the gentle murmur of Italian conversation filling the air.

Recipe Overview

• Prep Time: a couple of days (marinating)
• Cook Time: None
• Total Time: a couple of days (marinating)
• Servings: 6-8
• Yield: 1 jar
• Dietary Type: Vegan

Ingredients

• 1 (9 ounce) jar large green olives, with pits, your choice of brand
• 2-3 crushed garlic cloves
• Olive oil, enough to fill the jar

Equipment Needed

• A clean glass jar with a tight-fitting lid

Instructions

This recipe is a testament to the power of simplicity and patience. The magic lies not in complex techniques, but in allowing the flavors to meld beautifully over time.

1. Begin by draining the large green olives from their original brine. It’s important to remove as much of the original liquid as possible.
2. Next, add the 2-3 crushed garlic cloves directly into the empty jar where the olives were. You can crush the garlic by pressing it firmly with the flat side of a chef’s knife or by using a mortar and pestle. The goal is to release its aromatic oils.
3. Now, place the drained green olives into the jar with the crushed garlic.
4. The final step is to fill the jar with olive oil. Ensure that the olives are completely submerged in the olive oil. This will not only preserve them but also infuse them with the subtle essence of garlic.
5. Once the jar is filled, secure the lid tightly.
6. Allow the olives to marinate for a minimum of a couple of days. The longer they marinate, the more the flavors will develop and deepen.

Expert Tips & Tricks

The beauty of this preparation is its inherent simplicity, but here are a few nuances to elevate your experience:

• Olive Choice Matters: While the recipe calls for large green olives, consider experimenting with different varietals once you’ve mastered this basic approach. Look for olives with a good, firm texture that aren’t overly briny from their initial packaging.
• Garlic Intensity: The number of garlic cloves can be adjusted to your preference. If you’re a garlic enthusiast, you might lean towards three cloves. For a more subtle hint, two will suffice. Ensure the garlic is fresh for the best flavor.
• Quality of Olive Oil: Since the olive oil is a key component here, using a good quality extra virgin olive oil will make a noticeable difference in the final taste. A mild to medium fruity olive oil is ideal, as it won’t overpower the delicate flavor of the olives.
• Marination Time: While “a couple of days” is the guideline, for an even richer flavor, you can let them marinate for up to a week. Taste them periodically to gauge your preferred level of garlic infusion.

Serving & Storage Suggestions

These olives are a versatile addition to any table.

Serving:

• These olives are best served at room temperature. Before serving, take them out of the refrigerator and allow them to sit out for about 20-30 minutes. This allows the olive oil to return to its liquid state and the flavors to fully bloom.
• They are perfect as a simple antipasto, served alongside crusty bread and a selection of Italian cheeses.
• Add them to salads for a briny punch, or chop them and incorporate them into dressings.
• They make a fantastic addition to cocktails, especially martinis or a Bloody Mary.

Storage:

• Store the marinated olives in the refrigerator in their airtight jar. They will keep well for several weeks, continuing to develop flavor.
• As mentioned, when you want to serve them, remember to keep at room temp for awhile to warm up and turn the oil back to liquid. This ensures the best texture and flavor release.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	63.2 kcal
Calories from Fat
Total Fat	6.5 g	10%
Saturated Fat	0.9 g	4%
Cholesterol	0 mg	0%
Sodium	661.9 mg	27%
Total Carbohydrate	2 g	0%
Dietary Fiber	1.4 g	5%
Sugars	0.2 g	0%
Protein	0.5 g	1%

Note: Nutritional information is an estimate and can vary based on the specific brand of olives and olive oil used.

Variations & Substitutions

While this recipe is wonderfully straightforward, you can certainly play with it:

• Herbal Infusion: For an extra layer of flavor, consider adding a sprig of fresh rosemary or a few peppercorns to the jar along with the garlic before marinating.
• Citrus Zest: A strip of lemon or orange zest, removed with a vegetable peeler, can impart a subtle citrusy note that beautifully complements the brine. Be sure to remove the pith, as it can be bitter.
• Spicy Kick: If you enjoy a little heat, add a dried red chili pepper or a pinch of red pepper flakes to the jar.

FAQs

Q: Can I use pitted olives?
A: While the recipe specifies olives with pits, you can technically use pitted olives. However, the pits help to retain the olive’s shape and texture, and some believe they contribute to a deeper flavor.

Q: How long can I keep these olives after marinating?
A: Stored properly in the refrigerator, these olives can last for several weeks, typically 3-4 weeks.

Q: What if my olive oil solidifies in the fridge?
A: This is completely normal for olive oil when chilled. Simply allow the jar to sit at room temperature for about 20-30 minutes before serving, and the oil will liquefy.

Q: Can I use other types of olives?
A: Absolutely! Once you’re comfortable with this method, feel free to experiment with other green olive varieties like Castelvetrano or Manzanilla. Just ensure they are large and have a good texture.

Q: Do I need to rinse the olives after marinating?
A: No, you do not need to rinse the olives. The olive oil becomes infused with flavor from the olives and garlic and is meant to be enjoyed.

Final Thoughts

This simple preparation has truly revolutionized my appreciation for olives. It’s a reminder that sometimes, the most profound culinary pleasures come from the simplest ingredients treated with a little care and time. I encourage you to try this recipe, to embrace the brief marinating period, and to savor the authentic Italian flavors it delivers. Serve them as a welcoming appetizer at your next gathering, or simply enjoy them as a delightful personal treat. Pair them with a dry Italian white wine, like a crisp Pinot Grigio or a Vermentino, and let the taste of Italy transport you. Buon appetito!