Marinated Olives are made with a combination of different olives, fresh herbs, garlic and lemon. Each bite is buttery and full of fresh, savory flavors. They can be used as an appetizer, snack or added to many other dishes.
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Greek dishes, like these Marinated Olives, are some of the best around. The ingredients are almost always fresh and light and just make you feel good about eating them.
These olives are made with simple, flavorful ingredients like fresh garlic, herbs and lemon. The olive oil they are marinated in becomes infused with these flavors, as well, and can be also used to cook with or in other recipes like salad dressings.
You can use these olives for a snack or appetizer, as part of a charcuterie or mezze platter, or added to pasta, salad, sandwiches or omelets.
Why This Recipe Works
Making marinated olives is super quick and easy. You only need a handful of ingredients and 10 minutes to make a batch.
It’s a very versatile recipe. You can use any combination of olives that you like. You can also use different herbs to change the flavor profile slightly.
These olives are a great appetizer or snack to serve at parties, holidays and other special occasions and gatherings.
Step-By-Step Instructions
Ingredients
- 8 ounce jar Castelvetrano olives (drained, pitted, about 2 cups)
- 5.75 ounce jar Kalamata olives (drained, pitted, about 1 1/2 cups)
- 4 garlic cloves (slivered): you could also crush or mince the garlic or grate it and whisk it into the olive oil.
- 1/2 cup extra virgin olive oil
- 2 springs fresh rosemary (roughly chopped)
- 2 springs fresh thyme
- 1 tablespoon lemon zest (from 1 lemon)
Chef’s Tip: other ingredients that can be added include feta or mozzarella cheese, roasted red peppers, peppadew peppers, or crushed red pepper for a little spice. The rosemary and thyme can easily be swapped for other fresh herbs, if preferred.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Drain the olives. Ensure that they are all properly pitted.
Sliver the garlic and zest the lemon. Remove the leaves from the rosemary and thyme. Roughly chop the rosemary.
Create!
Place the Castelvetrano and Kalamata olives and garlic in a medium bowl.
Whisk together the olive oil, rosemary, thyme and lemon zest.
Pour over the olives and toss gently to coat.
Present!
Transfer to a serving dish, if desired.
Olives can be served immediately at room temperature or warmed, but the flavor will continue to develop with time.
Tips and Techniques
- You can use any combination of olives that you like or swap the herbs out for others that you may prefer.
- Use a good quality olive oil for the best flavor.
- The garlic can be crushed or minced instead of slivered. It could also be grated and mixed into the olive oil, as well.
- Store leftovers in an airtight container in the refrigerator. Consume within 2 weeks.
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Marinated Olives
Ingredients
- 8 ounce jar Castelvetrano olives (drained, pitted, about 2 cups)
- 5.75 ounce jar Kalamata olives (drained, pitted, about 1 1/2 cups)
- 4 garlic cloves (slivered)
- 1/2 cup extra virgin olive oil
- 2 springs fresh rosemary (leaves stripped from stems and roughly chopped)
- 2 springs fresh thyme (leaves stripped from stems)
- 1 tablespoon lemon zest (from 1 lemon)
Instructions
- Place the Castelvetrano and Kalamata olives and garlic in a medium bowl.8 ounce jar Castelvetrano olives, 5.75 ounce jar Kalamata olives, 4 garlic cloves
- Whisk together the olive oil, rosemary, thyme and lemon zest.1/2 cup extra virgin olive oil, 2 springs fresh rosemary, 1 tablespoon lemon zest, 2 springs fresh thyme
- Pour over the olives and toss gently to coat.
- Transfer to a serving dish, if desired.
- Olives can be served immediately at room temperature or warmed, but the flavor will continue to develop with time.
Notes
Tips and Techniques
- You can use any combination of olives that you like or swap the herbs out for others that you may prefer.
- Use a good quality olive oil for the best flavor.
- The garlic can be crushed or minced instead of slivered. It could also be grated and mixed into the olive oil, as well.
- Store leftovers in an airtight container in the refrigerator. Consume within 2 weeks.
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