This recipe for marinated olives makes the perfect addition to any party spread or charcuterie board, or just a casual snack for yourself!
Marinated Olives Recipe Backstory
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. Normally, you get get a big jar or can of olives for just a few dollars. I like the big green ones and you can get them with or without the pits still in them. I turn to my spice cabinet and the magic begins.
Olive oil gets heated up in a pan and flavored 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! You can easily turn ordinary olives into something special.
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 kept tasting them before they were ready. We were lucky there was some left after 24 hours.
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. The flavored oil is also awesome to dip bread in.
Homemade Marinated Olives FAQ
What kind of olives should I buy?
- Spanish olives are what I use for my marinated olives. You can use pitted olives if you prefer.
- Other varieties of olives would also work for this recipe. Kalamata, black, or plain green would be just as delicious!
How long will these marinated olives keep for?
- As long as you store your olives in an airtight container, they'll last for weeks! That never happens in my house though.
Spice Variations/ Substitutions
While you can follow this recipe to a T, feel free to mix and match spices. Use your favorite and try variations. Here are some suggestions:
- dried basil
- onion powder
- garlic powder
- chili powder
- lemon peel
- hot pepper sauce
- Herbs de Provence
- dried parsley
More Appetizer Recipes
- Crispy Oven Fried Zucchini Chips
- Super Easy Guacamole
- Marinated Mushroom Salad
- Ricotta Tomato Tart
- Butternut Hummus from Love and Lemons
- Whipped Feta with Blistered Tomatoes via Call Me PMC
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- ¼ cup olive oil
- 2 teaspoon crushed garlic
- 2 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 inch piece of fresh orange zest cut into small strips
- a dash of dried red pepper
- a splash of balsamic vinegar
- 2 cups green olives with pits brine drained
- 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.
First Published May 2012; Updated October 2020