At Cretan markets, marinated olives in large clay barrels are always a draw. Every trader has their own blend. The basic principle stays the same. Good olives do not need much. Olive oil carries the flavours. Oregano, garlic, lemon. And time, at least one day, better a week. In the process, the olive oil itself becomes a savoury essence.
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.
