On Cretan markets, marinated olives in large clay barrels are a firm attraction. Each vendor has their own mixture. The basic principle remains the same: good olives don't need much. Olive oil carries the flavors. Oregano, garlic, lemon. And time – at least one day, better a week. The olive oil itself becomes a spicy essence in the process.
Directions
Step 1: Drain and pat dry the olives. Moisture will dilute the marinade.
Step 2: Slice the garlic thinly, grate the lemon zest, and halve the chili pepper.
Step 3: Warm the olive oil in a small pot over low heat, do not let it get hot. The oil should absorb the flavors without boiling.
Step 4: Add garlic, lemon zest, chili, oregano, and thyme to the warm oil. Let steep for 2 to 3 minutes.
Step 5: Add the olives and mix everything well. Season with sea salt. Remove from heat, the herbs quickly lose their aroma with further heat.
Step 6: Transfer to a clean jar and let steep for at least 2 hours. The longer it steeps, the more intense the flavor. Stored in the refrigerator, it will keep for up to a week.
