Marinated Olives

This article has links to products that we may make commission from.

These Marinated Olives are steeped in golden olive oil, fragrant with rosemary, thyme, and garlic. You’re going to love how they turn an ordinary jar of olives into something that tastes like it came straight from an Italian deli.

Marinated olives

The herbs and garlic infuse the oil over a couple of days, building deep, savory flavor with almost no hands-on effort. They’re the kind of make-ahead appetizer that gets better the longer it sits, so you can prep them well before guests arrive. And since they keep for up to a week in the fridge, you’ll always have an elegant snack or charcuterie addition ready to go.

Helpful Tips

  • Rinse and dry the olives first: Patting the olives dry after rinsing helps them soak up the marinade better, since excess moisture can dilute the oil and herbs.
  • Let the flavors fully develop: Give the olives the full 48 hours in the refrigerator before serving, since the garlic and herbs need that time to really infuse the oil.
  • Bring to room temperature before serving: Cold olive oil can taste muted and slightly waxy, so let the olives sit out for about 20 minutes before serving to bring out their full flavor.

You Might Also Like

Marinated olives

Marinated Olives

These Marinated Olives are steeped in golden olive oil, fragrant with rosemary, thyme, lemon, and garlic.
No ratings yet
Print Pin Rate
Prep Time: 5 minutes
Marinating Time: 2 days
Total Time: 2 days 5 minutes
Servings: 8 Servings
Calories: 325kcal

Ingredients

  • 1 pound mixed olives drained and rinsed
  • 4 cloves garlic thinly sliced
  • 2 sprigs rosemary
  • 8 sprigs thyme
  • 1 bay leaf
  • Lemon rind from 1/2 lemon
  • 1 teaspoon crushed red chili flakes optional
  • 1 cup olive oil more or less depending on space

Instructions

  • In a 16-ounce jar or other airtight container, start to layer all of the ingredients (except the olive oil).
  • Pour the olive oil over top, just until the olives are submerged.
  • Seal the jar and refrigerate for at least 48 hours, up to a week.
  • Before serving, bring the olives up to room temperature. Transfer to a serving bowl.

Nutrition

Calories: 325kcal | Carbohydrates: 3g | Protein: 1g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 890mg | Potassium: 43mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 353IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Share via
Send this to a friend