Marinated Olives

A Patient Offering, Simply Made

Some things don't need heat to come alive — only time. Marinated olives are one of the oldest forms of hospitality I know: a small bowl set out before anything else, asking nothing of the guest except to slow down and reach in. There's something quietly generous about the gesture. The brine deepens, the herbs settle, the oil grows fragrant and full. It's a recipe that rewards patience over technique, and presence over performance.

Ingredients

• 1 jar Vigo Pitted Calamata Olives
• 1 jar Vigo Spanish Olives
• 1/2 cups Alessi Extra Virgin Olive Oil
• 2 teaspoons Alessi Garlic Puree
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1 dried bay leaf
• Alessi Sea Salt and Ground Black Pepper, to taste
• Italian Bread, for serving

Instructions

1. Drain olives and place in a large bowl.
2. In a small bowl, combine olive oil, garlic, oregano and red pepper flakes.
3. Pour olive oil marinade over olives and combine well.
4. Add bay leaf and season with salt and pepper.
5. Cover and refrigerate at least 4 hours.
6. Serve room temperature with sliced Italian bread.