How long will marinated olives last?

They'll last well for up to two weeks, stored in the fridge. I like storing them in a glass jar, but a Tupperware container would also be fine.

Should I pit the olives before marinating them?

I prefer using pitted olives for two reasons - they're easier to eat, and the marinade can really get all up inside the olive. The easiest thing is to buy a jar of pitted olives, but you can also remove the pits yourself before mixing them with the marinade.

Can I add any other ingredients to the marinade?

This is really your chance to switch things up and make it your own, based on what you like and what you have on hand. Use different herbs, add whole toasted spices (cumin, coriander or fennel seeds are lovely), pink or black peppercorns, add in a few sundried tomatoes, or swap the lemon zest for orange zest for a bit of a festive twist.

Quick, Easy Marinated Olives

Name: Quick, Easy Marinated Olives
Prep time: 10 min
Total time: 10 min
Cuisine: italian
Ingredients: 325g/11oz (drained weight) mixed, pitted olives (I used Kalamata and green olives); ½ cup olive oil; 1 lemon, zested; 1 teaspoon chilli flakes; 2 sprigs of fresh rosemary, finely chopped; 2 tablespoons fresh thyme, chopped; 4 garlic cloves, crushed

Description

These super easy marinated olives take just 10 minutes, use simple ingredients and are MUCH cheaper and more delicious than store-bought. Serve as part of a grazing board, add to pasta, salads or just enjoy a bowl by itself.

Ingredients

Units Scale

325g/11oz (drained weight) mixed, pitted olives (I used Kalamata and green olives)
1/2 cup olive oil
1 lemon, zested
1 teaspoon chilli flakes
2 sprigs of fresh rosemary, finely chopped
2 tablespoons fresh thyme, chopped
4 garlic cloves, crushed

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Instructions

Prepare the olives. Drain your olives, then add them to a shallow bowl or plate. If you need to pit your olives, do this now (I normally just use my fingers to pry the stones out, but you could slice them in half).
Mix the marinade. Add 1/2 cup olive oil, the lemon zest, 1 teaspoon of chilli flakes, 4 crushed garlic cloves, finely chopped rosemary and thyme to a small bowl, and mix to combine well.
Mix the marinade with the olives. Pour the marinade into the bowl with the olives, and mix through the olives so that they’re all well coated.
Serve. They’re now ready to serve! Store leftovers in a glass jar and keep them in the fridge for up to 2 weeks.

Notes

INGREDIENT NOTES: I’m using a combination of green and Kalamata olives, but you can use whatever you have and you like best. I like using a mix so they look nice and colourful when you serve them.

SUBSTITUTIONS: This is a great recipe to tweak and make your own. Swap out the herbs, use whole toasted spices (like fennel, cumin or coriander seeds), add in some black or pink peppercorns, use orange or lime zest instead of lemon or add in some sundried tomatoes, or diced feta. Sesame seeds, dukkah or za’atar are also delicious here.

Prep Time: 10
Category: snacks
Method: no cook
Cuisine: italian

Nutrition

Serving Size: 8 olives