Quick, Easy Marinated Olives

Close up of a white scalloped bowl of marinated olives, with skewers on the side.

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Quick, Easy Marinated Olives

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.

Prep Time10

Total Time10

Course: snacks

Cuisine: Italian

Keyword: marinated olives

Servings: servings

Calories: 81kcal

Author: Kate Phillips

Ingredients

325 g mixed, pitted olives 11oz, drained weight (I used Kalamata and green olives)
½ cup olive oil
1 lemon zested
1 teaspoon chili flakes or red pepper flakes
2 sprigs of fresh rosemary finely chopped
2 tablespoons fresh thyme chopped
4 garlic cloves crushed

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 ½ 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.

Nutrition