Kicked Up Olives

by jerseygirl on May 1, 2012 · 15 comments

I love going to a gourmet or specialty grocery store and checking out the olive bar. There are so many types to choose from.  The thing I don’t care for is the price. They can run anywhere from $6.99 to $10.99 per pound. So I decided to buy an inexpensive jar of Spanish olives and turn them into something special.  Normally, you get get a big jar of olives for just a few dollars. I like the big green ones with the pits still in them. I turn to my spice cabinet and the magic begins.

I heated up some olive oil and flavored it with crushed garlic, rosemary, thyme and orange peel. I marinated the olives in the flavored oil and some Sriracha sauce gave the olives a little kick. You don’t have to use the same spices I did. Take a look in your spice cabinet and be creative. Here are some ideas:

  • dried basil
  • dried thyme
  • garlic
  • chili powder
  • dried rosemary
  • orange peel
  • lemon peel
  • hot pepper
  • Herbs de Provence
  • dried parsley

I loved warming the spices in the olive oil. It made the house smell delicious. The olives then soaked in the oil for a day or so and are ready to eat. They should sit for a day but that doesn’t always happen. My husband and I were very anxious to eat them. Luckily, the kids don’t love them so there is more for the adults.  This is perfect to serve as an appetizer. Lately, there hasn’t been much time to cook dinner in my house. A nice piece of crusty bread, some cheese and these olives have been my dinner on more than one occasion.

What type of spices would go in your kicked up olives?

5.0 from 2 reviews
Marinated Olives
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
Turn inexpensive olives into something special.
  • ¼ cup olive oil
  • 2 tsp crushed garlic
  • 2 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 inch piece of fresh orange zest, cut into small strips
  • a dash of Sriracha
  • a splash of balsamic vinegar
  • 2 cups green olives with pits, brine drained
  1. Heat oil on low heat and add garlic. Cook for a few minutes then add rosemary, thyme, and orange zest. Stir and continue to heat for another few minutes. Add the Sriracha and vinegar mixing well. Pour the mixture over the olives and mix well. Marinate for a day or so. Keep the olives stored in a covered container in the refrigerator.





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