When I’m looking for a simple yet delicious addition to my appetizer spread, I make these marinated olives. They’re ready to eat in as little as 45 minutes, and they’re so flavorful. I marinated these olives with fresh herbs, citrus zest, and plenty of garlic for a delectable appetizer that’s great on its own or as part of a charcuterie.
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Marinated olives are one of life’s simple pleasures, and it turns out, they’re super easy to make. With just a few simple ingredients and some jarred pitted olives, I was able to make these in no time at all. It’s super easy to change up the flavor and make them your own with different herbs and spices, too!
What’s in This Marinated Olives Recipe?
- Olive Oil: Creates the perfect base for infusing the olives with tons of flavor.
- Garlic: Adds savory flavor to the olives.
- Fresh Herbs: Rosemary and thyme add a fresh and herbal flavor to the olives. Feel free to get creative here and try other herbs, like oregano or sage!
- Citrus: Orange and lemon zest add a touch of acidity and brightness to the olives.
- Olives: I used a mixture of Castelvetrano and Kalamata olives, but any type of olive will work. Just make sure to use pitted olives for safety and maximum marinade penetration.
Tips for Success
- I did not rinse my olives, but you certainly can if you prefer.
- High-quality olive oil will solidify in the fridge, and that’s ok! Just make sure to take the olives out of the fridge about 30 minutes before you plan to serve them.
- This marinade is also great with some feta cheese chunks added in!
How to Store
Store leftover marinated olives in an airtight container in the refrigerator for up to 2 weeks. Let come to room temperature before serving.
Serving Suggestions
These marinated olives make a great addition to any appetizer spread. They make a great addition to any charcuterie board, and they’re also great served simply with some cheese focaccia to sop up all that yummy oil. I love to snack on them alongside handfuls of Gardetto’s!
Marinated Olives Recipe
Ingredients
- 1 cup olive oil
- 4 cloves garlic sliced and divided
- 2 sprigs fresh rosemary divided
- 4 sprigs fresh thyme divided
- 3 (2-inch) strips orange zest from 1 orange, divided
- 3 (2-inch) strips lemon zest from 1 lemon, divided
- 1 teaspoon crushed red pepper flakes optional
- 8 ounces pitted Castelvetrano olives drained (1 jar)
- 8 ounces pitted Kalamata olives drained (1 jar)
Instructions
- In a small pot, heat the olive oil, half the garlic, 1 sprig of fresh rosemary, 2 sprigs of fresh thyme, 1 strip of orange zest, and 1 strip of lemon zest, and chili flakes if using until warm and fragrant. Remove from the heat and let cool for 10 minutes.1 cup olive oil, 4 cloves garlic, 2 sprigs fresh rosemary, 4 sprigs fresh thyme, 3 (2-inch) strips orange zest, 3 (2-inch) strips lemon zest, 1 teaspoon crushed red pepper flakes
- In a lidded container, layer in the olives, remaining half of the garlic, remaining rosemary, thyme, and zest.8 ounces pitted Castelvetrano olives, 8 ounces pitted Kalamata olives
- Pour the infused oil, including the herbs, garlic and zest, over the olives. Stir, cover and refrigerate for at least 30 minutes.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Marinate Olives Step by Step
Heat the Oil: In a small pot, heat 1 cup of olive oil, 2 sliced cloves of garlic, 1 sprig of fresh rosemary, 2 sprigs of fresh thyme, 1 strip of orange zest, 1 strip of lemon zest, and 1 teaspoon of chili flakes (if using) until warm and fragrant. Remove from the heat and let cool for 10 minutes.
Layer the Olives: In a lidded container, layer in 8 ounces of drained Castelvetrano olives, 8 ounces of drained Kalamata olives, 2 sliced cloves of garlic, 1 sprig of fresh rosemary, 2 sprigs of fresh thyme, 2 strips of lemon zest, and 2 strips of orange zest.
Marinate the Olives: Pour the infused oil, including the herbs, garlic, and zest, over the olives. Stir, cover, and refrigerate for at least 30 minutes.
