I cannot think of an easier party appetizer, or, a quick bite before the main meal, than a colorful bowl of well-seasoned and marinated olives. Olives straight out of a jar can be far too briny and without much true olive flavor, so today I am sharing my recipe on how to make delicious marinated olives. I promise that this recipe will convert even those who are not too enthusiastic about olives to true olive lovers!
Ingredients for delicious marinated olives:
- Your favorite olives: It can be just two kinds or as many as you like. I am using some of my favorites: deep purple Kalamata from Greece, bright green Castelvetrano from Sicily, buttery Cerignola from Puglia, crisp Manzanila from Spain, small, tangy, Niçoise from France. A variety of olives adds texture and flavor and makes for a more interesting presentation
- Citrus: either lemon or orange (zest, peel cut into strips or thin slices)
- Extra Virgin Olive oil: always!
- Spices: crushed coriander seeds, dried Greek oregano, bay leaves, a small red chili (or, crushed red pepper flakes)
- Optional additions: fresh thyme or fresh tarragon, smashed garlic cloves
How to marinate the olives in 3 steps:
- Rinse the olives: Take the olives out of their jars and rinse them well to get rid of the brine that was in the jar
- Make the marinade: On the stove top, gently heat the olive oil and add the spices and seasonings
- Marinate the olives: Pour the oil mixture over the olives and allow them to marinate for at least an hour before serving
How to serve these delicious marinated olives
These delicious marinated olives are the easiest snack to make ahead of time, that can satisfy those salty cravings. Serve them straight out of a bowl at your next cocktail get together, with some focaccia bites, with a cheese board, or, as part of a charcuterie board. Another favorite way to serve them is chopped up, on top of crostini that are spread with fresh ricotta cheese (or my favorite whipped Feta cheese spread). Yum!
The next time you find yourself thinking about buying those mixed olives that the supermarket deli offers, I hope you will remember this post and that delicious marinated olives are a cinch to make at home!
- 2 cups mixed olives
- ½ cup extra virgin olive oil
- ½ small lemon, thinly sliced (or, just the peel cut into thin strips)
- 1 tsp. coriander seeds, crushed
- ½ tsp. dried Greek oregano
- 1 small dried red chili (or, a pinch of red pepper flakes)
- 2 small bay leaves
- First, rid the olives of their brine by putting them in a strainer set inside a bowl filled with room temperature water. Let the olives sit for a minute or so and then rinse and drain them. If the olives still taste too briny, repeat the process one more time. Drain well.
- In a small saucepan combine the olive oil, the crushed coriander seeds, the oregano, the dried chili (or red pepper flakes), and the bay leaves. Simmer over a gentle heat for about 5 minutes, stirring frequently, until the mixture becomes fragrant.
- Remove from the heat and let it steep for 30 minutes.
- Place the olives is a small mixing bowl and pour the cooled mixture over them. Stir well to combine. Let the olives marinate at room temperature for at least an hour before storing them in an airtight container. (Hint: the longer they sit in the marinade the better they will taste).
- Serve the marinated olives in a shallow bowl with a small slotted spoon or toothpicks. After a day or two, you can store them in their air-tight container in the refrigerator for up to three weeks. The oil will solidify in the refrigerator so you should bring the olives to room temperature before serving them.
Pitted olives are easier to eat, but the ones with the pit still inside have an even better flavor. You can use either one.
More recipes with olives
Pearl Couscous Salad with Feta and Olives
Eggplant and Zucchini Pasta with Olives
Pasta and Cauliflower alla Puttanesca
Pan-seared Cod with Olives, Lemon and Capers
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Marilena-Your post on marinated olive appetizers was another superb entry. It brought back a delightful
collection of memories. of delightful time I spent every year in my youth curing Olives with my father from the trees behind my family home in Arizona. Itt was a beautiful post and beautiful memories.. Yassou, estelle
This makes me so happy, Estelle! I agree with you, food memories are the best!
This is beautiful…you may make me an olive convert yet…
Cynthia, you were on my mind while I was working on this post…. I think you are definetely starting to become an olive convert!
Looks great! I love olives!
Thank you Kathy! They are the perfect snack and an easy appetizer to have on hand!