Mediterranean Marinated Olives
Mediterranean Marinated Olives are one of those little appetizers that make a gathering feel a bit more special without requiring much effort. You take a mix of briny, buttery olives, add garlic, fresh herbs, lemon, and a little crushed red pepper, then let everything mingle in good extra-virgin olive oil. The result? Olives that are fragrant, flavorful, and so much more interesting than anything straight out of the jar.
And here’s the beauty of this recipe: you can make it ahead and let the flavors develop in the refrigerator while you get on with everything else. Serve them with crusty bread, add them to a cheese board, or put out a little bowl alongside cocktails before dinner. The infused olive oil is pretty wonderful for dipping, too! Ready to give those everyday olives a little Mediterranean makeover?
Start with a mix of your favorite olives. I like combining buttery green olives with darker, brinier varieties because you get a nice contrast in both flavor and color. Drain and rinse them, then pat them dry before transferring them to a bowl or glass jar.
Add the sliced garlic, rosemary, thyme, oregano, bay leaf, lemon zest, and strips of lemon rind. A pinch of crushed red pepper brings a little warmth, while fennel seeds are a nice optional addition if you enjoy their subtle anise flavor.
Pour the olive oil over everything, making sure the olives are well coated. Give the mixture a gentle toss, cover it, and let it marinate for at least 30 minutes. If you have the time, refrigerating it for a day or two gives the garlic, herbs, and citrus more opportunity to infuse the oil and flavor the olives.
When you’re ready to serve, let the olives sit out briefly so the olive oil can soften and the flavors come through. Transfer them to a small serving bowl, tuck in a few fresh herb sprigs if you’d like, and set out some crusty bread for dipping.
That’s all there is to it! A handful of ingredients, a little patience, and you’ve got an appetizer that looks beautiful on the table. Just don’t be surprised if people keep reaching for one more olive.
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Mediterranean Marinated Olives
Makes: 6-8 servings as appetizers
Prep Time: 10 minutes
Marinating Time: 30 minutes minimum
Total Time: 40 minutes minimum
Ingredients
- 1 pound mixed olives, such as Castelvetrano and Kalamata, pitted or unpitted
- 3–4 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp fresh lemon zest
- Rind from 1/2 lemon, removed in wide strips
- 1/2 tsp crushed red pepper flakes, or to taste
- 1 tsp fennel seeds, optional
- 1 cup extra-virgin olive oil
- Flaky sea salt, for serving
Instructions
Drain and rinse the olives to remove excess brine. Pat dry with a clean kitchen towel and transfer to a medium bowl or glass jar.
Add the sliced garlic, rosemary, thyme, oregano, bay leaf, lemon zest, lemon rind, red pepper flakes, and fennel seeds, if using. Pour the olive oil over the olives, making sure they are well coated. If they are not fully submerged, gently toss them occasionally as they marinate.
Cover and let the olives sit for at least 30 minutes to allow the flavors to develop. For the best flavor, refrigerate for 24–48 hours.
Bring the olives toward room temperature before serving so the olive oil softens and the flavors come through. Remove the herb stems and bay leaf if desired, and finish with a pinch of flaky sea salt.
Chef’s Notes:
- Olives: A combination of buttery Castelvetrano and briny Kalamata olives gives you a lovely mix of flavors and textures. You can also use Cerignola or your favorite Mediterranean olives.
- Lemon: Use a vegetable peeler to remove wide strips of lemon rind, avoiding the bitter white pith.
- Make ahead: Prepare the olives up to 5 days ahead and store them in the refrigerator in a clean, covered container. Always refrigerate leftovers.
- Serving ideas: Serve with crusty bread or focaccia, add them to an antipasto platter, or spoon them alongside cheese, cured meats, and roasted vegetables.
- Olive oil: Choose a good-quality extra-virgin olive oil. The oil becomes infused with the garlic, herbs, and citrus, making it delicious for dipping bread.
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