How to Make an Olive and Herb Marinade

A good olive and herb marinade transforms any protein or vegetable into something that tastes considered and deliberate. This one takes ten minutes to make and keeps for a week in the refrigerator.

Ingredients

1/2 cup Boutique Olive Grove EVOO · 1/2 cup olives (Kalamata, Castelvetrano, or a mix), whole or sliced · 2-3 garlic cloves, minced · fresh rosemary, thyme, and oregano, finely chopped · zest of 1 lemon · pinch of red pepper flakes · salt and freshly ground black pepper.

Method

Combine all ingredients in a bowl or jar. Whisk until well combined. Taste and adjust seasoning — it should be generously herbed, briny from the olives, and bright from the lemon. Rest for at least 30 minutes before using to allow the flavours to meld.

Best Uses

Chicken: Marinate overnight before grilling or roasting. The oil bastes as it cooks.
Lamb: Marinate chops or a leg for 4-6 hours. Grill or roast.
Vegetables: Zucchini, bell peppers, mushrooms, and eggplant are all excellent. Marinate 1 hour, then grill.
Mozzarella: Toss fresh mozzarella balls in the marinade for 1 hour — a ready-made appetiser.
Pasta salad: Use as the dressing for a Mediterranean pasta salad.

Storage

Refrigerate in a sealed jar for up to one week. The flavour deepens over time. For longer storage, freeze in ice cube trays and thaw portions as needed.