Go Back
Marinated Olives

Marinated Olives

The perfect blend of flavors, these Marinated Olives are a must-have for any gathering! Bursting with taste, they serve as a delightful appetizer or snack. Easy to make and even easier to enjoy, these olives will elevate your next meal. Make them today for a flavorful addition to your dining experience!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 20 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 5.3 ounces DeLallo Castelvetrano olives Known for their sweet, buttery flavor and meaty texture.
  • 5.3 ounces DeLallo Calamata olives These dark, almond-shaped olives offer a rich, fruity flavor.
  • 1 cup DeLallo extra virgin olive oil High-quality oil that adds richness and depth to the marination.
  • 5 cloves garlic Adds a robust flavor and aroma to the marinated olives.
  • 4 sprigs fresh rosemary Provides a fragrant herbal note that complements the olives.
  • 4 sprigs fresh thyme A classic herb that pairs beautifully with olives and oil.
  • 6-8 black peppercorns Adds a subtle heat and flavor complexity to the marinade.
  • ½ teaspoon red chile flakes Brings a bit of spice to the marinated olives.
  • ¼ teaspoon kosher salt Enhances all the flavors in the marinated olives.
  • 1 zest of 1 lemon Adds a fresh, citrusy brightness to the recipe.

Equipment

  • Skillet
  • Peeler

Method
 

  1. Drain the olives in a colander and rinse in cool water. Set aside to drain.
  2. In a medium skillet, add the oil, smashed garlic cloves, half of the fresh herbs, lemon zest, red chile flakes, and black peppercorns. Bring to medium heat and cook for 3-4 minutes, swirling the herbs in the oil, until the garlic is fragrant and the herbs sizzle. Remove from the heat, season with the kosher salt, and set aside.
  3. In a quart jar with a fitted lid, layer the olives with the garlic and cooked and reserved fresh herbs. Pour the flavored oil over the olives.
  4. Cover and refrigerate for at least 30 minutes. The olives taste better the longer they sit in the flavored oil, up to 3 days before serving.

Notes

  • Choose Brine-Packed Olives: Look for brine-packed olives for the best flavor and texture.
  • Consider Pitted Olives: Pitted olives are easier to eat, especially in salads, but whole olives add more flavor.
  • Keep Refrigerated: Store your marinated olives in the refrigerator and consume them within a week.
  • Flavor Develops Over Time: Allow the olives to marinate for at least 30 minutes, but they taste even better after a few days.