These Italian marinated olives are steeped in an herb and garlic infused olive oil with lemon zest are such an easy appetizer to make and keep on hand, you’ll always be ready to party.
This recipe is brought to you by DeLallo Foods
Nothing says “welcome to the party” than a finger-food-picking bowl of olives to nibble on. Plump and flavorful, these marinated olives can be made fast and enjoyed on-the-fly, or refrigerated for weeks to use when the tangy cravings strike.
Similar to the savory start of my gnocchi pomodoro recipe, fresh herbs and garlic are warmed in olive oil, infusing their aromatic oils before pouring over the punchy olives.
One of my favorite ways to eat these tangy olives is on top of sourdough toasts slathered with ricotta cheese or mashed feta. They’re also the ideal addition to charcuterie boards or antipasto platter, or kept stashed in the fridge to add to easy pasta salads for lunch or dinner.
The Best Olives for Marinated Olives
As one of the biggest importers of Mediterranean olives, DeLallo Foods varieties are some of the most flavorful olives around. Naturally cured and brined, DeLallo’s gourmet imported olives add tang to any dish, and are the ultimate pop-in-your-mouth snack, too.
For this marinated olives recipe, I use a colorful combination of two of my favorite DeLallo olive varieties:
- Mild and plump, Delallo’s bright green Sicilian Castelvetrano olives are famous for their irresistible buttery-sweet flavor and creamy, meaty texture.
- DeLallo’s jarred classic Greek calamata olives have the tangy, tart, meaty bite that Mediterranean olives are most commonly known for.
What’s In Marinated Olives
In choosing olives for this recipe, look for brine-packed olives. Don’t use oil-packed olives as they are typically already flavored. I choose pitted olives because they’re easier to eat (especially in salads), but olives with the pit lend even more flavor.
- DeLallo Calamata olives or Castelvetrano olives, or a combination of the two.
- DeLallo extra virgin olive oil
- Garlic cloves
- Lemon rind
- Red chiles (fresh or dried chile flakes)
- Fresh rosemary, fresh thyme, or marjoram
- Kosher salt
How to Make Marinated Olives in Olive Oil Brine
Choose a jar or bowl with a fitted lid. This recipe fills 1 quart jar, or about 4 cups. I like the looks of these Weck jars, or a basic quart Mason jar with a lid works great too.
Drain and rinse the jarred olives, and set aside.
Heat the oil, smashed garlic, lemon rind, chile flakes, and half of the fresh herbs in a small skillet over medium heat. Swirl the herbs and garlic in the oil until warmed and fragrant, about 3-4 minutes.
Pour the warm oil over the olives. Layer the olives in the jar with the garlic and the fresh and steeped herbs. Pour the flavored oil over the olives.
Marinate the olives for at least 30 minutes. This quick appetizer can be served on the fly. However, the olives taste more flavorful the longer they sit. Refrigerate overnight, or for a few days, and they’ll taste even better.
How Long Do Marinated Olives Last?
These olives get better and better the longer they soak in the flavorful infused oil. Marinated olives last in the refrigerator for 3-4 weeks.
What to Serve With Marinated OIives
- Slather toasted bread with ricotta cheese. Top with marinated olives and drizzle with the oil.
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5 from 31 votes
Marinated Olives
These Italian marinated olives with lemon zest, garlic, and herbs, are such a fast and easy appetizer, you'll always be ready to party.
Course Appetizer
Cuisine Mediterranean
Keyword marinated olives
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Marinating Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 20
Calories 97kcal
Ingredients
- 1 5.3 ounce jar DeLallo Castelvetrano olives
- 1 5.3 ounce jar DeLallo Calamata olives
- 1 cup DeLallo extra virgin olive oil
- 5 cloves garlic , peeled and smashed
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6-8 black peppercorns
- ½ teaspoon red chile flakes
- ¼ teaspoon kosher salt
- zest of 1 lemon
Instructions
Drain the olives in a colander and rinse in cool water. Set aside to drain.
In a medium skillet, add the oil, smashed garlic cloves, half of the fresh herbs (reserve the rest for packing with the olives), 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.
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. 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.
Nutrition
Calories: 97kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 32mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
More Recipes With Olives
- Sautéed Chicken with Olives, Capers and Lemons
- Mediterranean Quinoa Salad
- Pasta Puttanesca
- The BEST Tuna Noodle Casserole from Scratch
- Mediterranean Orzo Salad
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This recipe is sponsored by DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
