Irresistible Marinated Castelvetrano Olives with Zesty Kumquats and Spicy Chiles: An Easy Homemade Recipe

There’s something truly magical about a simple ingredient transformed into an extraordinary culinary delight. My journey to creating these Marinated Castelvetrano Olives began with a gourmet grocery store find that captivated my palate but left me yearning for just a little more zest, a deeper kick of flavor. So, I embarked on a mission to recreate and elevate that experience in my own kitchen, and the result? Pure obsession! This recipe is not just easy; it’s a revelation. These olives are destined to become your go-to for dazzling charcuterie boards, elevating simple meals, and crafting thoughtful, homemade gifts that everyone will adore.

This simple yet sophisticated recipe is incredibly versatile, making it perfect for festive holiday gatherings or as an exquisite edible gift. For years, I’ve prided myself on assembling lavish cheese and charcuterie trays for Thanksgiving and Christmas, and these marinated olives are now an indispensable addition. Their harmonious blend of fruity, tangy, spicy, and salty notes creates a symphony of flavors that pairs exquisitely with a crisp glass of prosecco and a handful of smoked almonds. Beyond special occasions, they’re fantastic for brightening up everyday meals, from salads to pasta dishes, offering a gourmet touch with minimal effort.

Why Make Your Own Marinated Olives?

While store-bought marinated olives can be convenient, making them at home offers unparalleled benefits. First, you have complete control over the ingredients, ensuring freshness and quality. You can customize the spice level, adjust the sweetness, and experiment with different citrus or herb combinations to suit your personal taste. Homemade versions are also free from unnecessary preservatives and artificial flavors often found in commercial products. Moreover, the process itself is surprisingly simple and incredibly rewarding, filling your kitchen with delightful aromas. Plus, preparing a large batch is significantly more cost-effective than repeatedly purchasing smaller gourmet jars, especially if you plan to share them as gifts.

Essential Ingredients for Perfect Marinated Olives

• Castelvetrano Olives: Hailing from Sicily, Italy, these bright green olives are renowned for their uniquely buttery texture and mild, slightly nutty, briny flavor. Unlike many other olives, Castelvetranos are not overly salty or bitter, making them an ideal canvas for absorbing the vibrant flavors of a marinade. Their firm yet tender bite holds up beautifully during the marination process, ensuring a delightful texture in every bite. If you’re new to the world of olives, these are an excellent starting point, and fortunately, they are increasingly available in most well-stocked grocery stores.
• Fresh Tangerine Juice & Zest: The essence of fresh citrus is paramount in this recipe. Using freshly squeezed tangerine juice provides a bright, sweet-tart foundation that beautifully complements the olives. Don’t skip the zest either; it contains concentrated citrus oils that infuse a more complex, aromatic fragrance into the brine. While this recipe shines during the holiday season when fresh tangerines are abundant, you can certainly make a large batch to enjoy year-round.
• Kumquats (Fresh & Dried Tangerine Slices/Mandarines): Kumquats are miniature citrus fruits with a unique appeal – you eat the peel, which is sweet, while the pulp is tart. Sliced kumquats add both a lovely sweet-tangy flavor and an attractive visual element to each jar. For a deeper citrus note and extended flavor infusion, dried tangerine slices or mandarines are incorporated into the brine. They rehydrate, releasing their concentrated fruity essence.
• Chile de Árbol: These slender, fiery Mexican chiles deliver a perfect amount of subtle, lingering heat without overwhelming the other delicate flavors. Visually, they add a rustic, artisanal touch when nestled in the jars alongside the olives and kumquats. Their presence ensures that these marinated olives offer both style and a delightful spicy kick.
• Champagne Vinegar: While any good quality vinegar can work, Champagne vinegar is chosen for its delicate, mild acidity and subtle floral notes. Its refined tartness harmonizes beautifully with the vibrant citrus, preventing the brine from becoming too harsh. This choice contributes to the overall elegance of the marinade.
• Kosher Salt: Salt is more than just a seasoning here; it’s a critical component for preservation and flavor balance. Although olives are inherently salty, a controlled amount of additional salt in the brine helps draw out moisture, enhance the overall flavor profile, and extend the shelf life of the marinated olives. It balances the sweetness of the sugar and the acidity of the vinegar.
• Granulated Sugar: A touch of granulated sugar is essential for creating a well-rounded flavor profile. It expertly balances the tartness of the citrus and vinegar, tames the heat from the chiles, and enhances the natural sweetness of the kumquats and tangerines. This delicate sweetness is what truly makes these olives irresistibly delicious and keeps you reaching for more.
• Red Pepper Flakes: For an additional layer of heat and visual interest, red pepper flakes are included. They offer a quick burst of warmth to the brine, complementing the more gradual heat release of the whole dried chiles.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and detailed instructions.

The Simple Method for Marinating Olives

The process for transforming plain olives into these gourmet delights is remarkably straightforward. It primarily involves creating a flavorful brine – a saltwater solution infused with aromatic ingredients – that the olives will then soak in. Brining is a classic preservation technique, much like pickling, used across various cuisines for everything from meats to fruits and vegetables. Its purpose is twofold: to preserve food and, more importantly, to infuse it with incredible flavor.

To begin, combine all the brine ingredients – the water, fresh tangerine zest and juice, half of the sliced kumquats, whole dried chiles, red pepper flakes, Champagne vinegar, kosher salt, granulated sugar, and dried tangerine or mandarine slices – into a sturdy saucepan. Bring this mixture to a rolling boil over medium-high heat, then immediately reduce the heat to a gentle simmer. Allow it to simmer for about 5 minutes, stirring occasionally to ensure that the sugar and salt completely dissolve. This brief simmering period allows the dried fruits and chiles to begin rehydrating and releasing their potent flavors into the liquid, creating a rich and complex base for your olives.

Once the simmering is complete, remove the saucepan from the heat. It is crucial to allow the brine to cool down completely to room temperature before proceeding. This step is vital because pouring hot brine over the olives would effectively cook them, leading to a mushy texture and a dull, brownish color, rather than the desired firm, vibrant, and preserved outcome. As the brine cools, the flavors from the chiles and dried fruits continue to meld and intensify, making it even more robust.

When the brine has reached room temperature, it’s time to assemble your jars. First, strain the brine through a fine-mesh sieve into a clean bowl, reserving the rehydrated Chile de Árbol. Carefully place your Castelvetrano olives into clean glass jars. For an appealing presentation and continued flavor infusion, strategically tuck a few slices of the reserved kumquats and two of the rehydrated Chile de Árbol around the edges of each jar. This visual charm makes them especially attractive for gift-giving. If you’re preparing these for personal enjoyment, a single larger jar will suffice. Finally, pour the cooled, strained brine over the olives, ensuring they are completely submerged. Seal the jars tightly and refrigerate. The olives should marinate for a minimum of one week to achieve optimal flavor, and they can be stored in the refrigerator for up to one year, allowing the flavors to deepen and mature over time.

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📖 Recipe

Yield: 1 lb Marinated Olives

Irresistible Marinated Castelvetrano Olives with Zesty Kumquats and Spicy Chiles

Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

These homemade marinated Castelvetrano olives, infused with zesty kumquats and spicy chiles, are fantastic paired with a glass of prosecco, as a gourmet appetizer, or as an accompaniment to a charcuterie or cheese tray. They also make a thoughtful and delicious homemade gift!

Ingredients

• 4 cups Water
• 1 Tangerine, zested and juiced
• 6 Kumquats sliced
• 9 dried Chile de árbol
• ½ teaspoon Red Pepper Flakes
• ¾ cup Champagne Vinegar
• 1 teaspoon Kosher Salt
• ⅔ cup Granulated Sugar
• ¼ cup dried Tangerines or Mandarines
• 1 lb Castelvetrano Olives

Instructions

1. Prepare the Brine: In a 4-quart stockpot, combine water, fresh tangerine zest and juice, half of the sliced kumquats, all the dried Chile de Árbol, red pepper flakes, Champagne vinegar, kosher salt, granulated sugar, and dried tangerine or mandarine slices. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 5 minutes, stirring occasionally until the salt and sugar are fully dissolved. Strain the brine through a fine-mesh sieve into a clean bowl, reserving the rehydrated Chile de Árbol and any intact kumquat slices. Allow the brine to cool completely to room temperature.

2. Assemble and Marinate: Carefully place the Castelvetrano olives into clean mason jars. For an attractive presentation and continued flavor infusion, arrange a few slices of the reserved kumquats and two of the reserved Chile de Árbol around the edges of each jar. Pour the cooled, strained brine over the olives, ensuring they are completely submerged. Seal the jars tightly with lids and refrigerate. For optimal flavor development, allow the olives to marinate for a minimum of one week. These marinated olives will keep beautifully in the refrigerator for up to one year.

Notes

Notes & Tips

Be sure to artfully arrange a few slices of kumquat and some chiles into the jars; they not only look good but continue to infuse flavor as the olives marinate. If gifting, use small jars so the brine fully covers the olives. For personal use, a large jar is fine, ensuring all olives remain submerged. Always allow the brine to cool completely to room temperature before adding it to the olives. Hot brine will cook the olives, turning them mushy and brown, as this is a cold preservation method. Patience is key; allow at least one week for optimal flavor development.

Substitutions

If dried tangerine slices are hard to find, use dried mandarines (e.g., from Trader Joe’s or online). Fresh kumquats can be swapped for fresh clementine or tangerine slices/wedges. For the dry Chile de Árbol, you can substitute with any dry chili you prefer for a subtle heat, or omit for a milder flavor; the called-for red pepper flakes can provide sufficient heat if whole chiles are unavailable. If champagne vinegar is not accessible, apple cider vinegar (preferably one with a hint of sweetness) or white wine vinegar can be used as alternatives.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Partanna Premium Select Castelvetrano Whole Olives, Buttery, 5.5 Pound
• Dried Tangerine Wedges
• Ball 4-Ounce Quilted Crystal Jelly Regular Mouth Jars with Lids and Bands, Set of 12

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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