Quick, Easy, Marinaded Olives
GLUTEN FREE II SUGAR-FREE II DAIRY FREE II VEGAN II SESAME FREE II EGG FREE II NUT FREE II FISH FREE II SHELLFISH FREE II TOP 14 FREE
This recipe for marinated olives is incredibly simple yet full of flavour. Never buy marinated olives again, as this is a much cheaper and easier way to have a delicious snack or nibble with a glass of wine!
These marinated olives are perfect for snacking, festive gatherings, charcuterie boards, or cheese platters. All you need is good quality olive oil infused with fresh herbs, chilli, and plenty of garlic. They also make a thoughtful and impressive gift—just pop these marinated olives into jars for friends.
With only five basic ingredients and just 10 minutes of preparation, making your own marinated olives at home couldn't be easier! You can easily customize the flavours and herbs to suit your taste.
Notes on ingredients for marinaded olives
Olives
There are so many varieties of olives. I chose a mixture of black and green, tinned in brine and jarred olives, specifically black kalamata olives and green nocellara olives. In general, green olives are the plumpest and firmest, with a sharper taste. Good varieties to look out for include juicy Queen or smaller Manzanilla olives, both from Spain, or the Italian Cerignola.
Black olives have been given longer to ripen, so they have a higher oil content, which gives them a milder flavour and softer texture. Look for glossy skins and, for maximum flavour impact, a small size and slight wrinkling—Italian Gaeta olives and those from Liguria are especially good.
Read more about the different olive varieties here.
Extra virgin olive oil - EVO
Sourcing the best quality olive oil for this recipe for marinaded olives is important. Since you will taste the olive oil, you really want it to be of a high quality. I used cold-pressed olive oil from Hunter and Gatherer. Read more about olive oils here.
Herbs
I used garlic, coriander, chilli flakes and parsley. Other flavour combinations that would be fantastic are:
Lemon or orange zest with garlic & oregano
Rosemary, black pepper & garlic
Basil & garlic
Mix herbs, add chargrilled peppers and chunks of garlic
Add feta cheese, anchovies, or capers to the marinaded olives
Why I love this recipe
When you make food at home, you get to choose exactly what goes into it. A bowl of olives is a simple and tasty snack, but by warming olive oil with herbs, spices, and aromatics for marinating, you can transform them into something even better.
While you can find marinated olives in shops, they tend to be pricey for the small amount you get. Thankfully, making them at home is quick and simple, using ingredients you probably already have in your kitchen. The result is cheaper, tastier (you control the flavours), and they’ll keep fresh for much longer.
Some of the reasons I love these Marinated Olives are:
It takes just minutes to prepare the olives.
A simple, make-ahead appetiser is always welcome to reduce stress when entertaining.
They are made with everyday ingredients which you may already have on hand.
You can customise the ingredients in the marinade to suit your taste. If you don’t like something, leave it out. If you like them extra spicy, add more chilli. Make this your own.
This is a versatile appetiser, suitable to serve with cocktails at a drinks party or equally at home at a backyard barbecue.
Ingredients
Faq’s
What are marinated olives?
Marinated olives are soaked in a seasoned mixture, often including oil, vinegar, herbs, spices, and sometimes citrus or garlic. This adds extra flavour to the olives.
How long do marinated olives last?
If stored in an airtight container in the fridge, they can last up to two weeks. Always check for signs of spoilage. Also, ensure that the oil is covering all the olives, as this acts as a seal and keeps the olives fresh.
Can I reuse the marinade?
Yes, as a salad dressing or if you are cooking something like a stir fry that doesn’t require much cooking time, as extra virgin olive oil shouldn’t be heated at high temperatures.
Are marinated olives healthy?
Olives are naturally rich in healthy fats and antioxidants. They make a nutritious snack if the marinade isn’t too salty.
What can I use marinated olives for?
They’re great as a snack or appetiser or added to salads, pasta,pizza, or charcuterie boards. They also pair beautifully with wine or cocktails.
Do I need to pit the olives before marinating?
It’s not necessary, but if you prefer them without pits, you can use pitted olives. These absorb marinades faster but may lose some firmness.
Are marinated olives suitable for vegetarians and vegans?
Yes, as long as the marinade doesn’t include non-vegan ingredients like anchovies or cheese.
Why do marinated olives sometimes taste bitter?
This can happen if they’re made with naturally bitter varieties or if the marinade hasn’t had enough time to balance the flavours.
What types of olives can be marinated?
You can use any type—green, black, or mixed. Popular varieties include Kalamata, Castelvetrano, and Manzanilla.
Do marinated olives need to be refrigerated?
Yes, they should be stored in the refrigerator, especially if the marinade contains fresh ingredients like garlic or herbs. The oil will solidify, so remove it from the fridge 30 minutes before serving to allow the oil to reach room temperature.
Other recipes you might like and would go well with marinated olives
Hummus with a pomegranate salsa
Vegan Hummus with Butternut Squash, Sage and Chilli
Makes 1 x 1kg jar - 10 mins prep & cooking time
Step by Step
Recipe
550 ml olive oil extra virgin
30g coriander
30g parsley
12 cloves of garlic half finely chopped & half just peeled
1 tsp chilli flakes or 2 whole chillies sliced and chopped ( green/red is fine)
530g mixed olives
1 x lemon/orange zest * optional
Method
Heat the olive oil in a medium saucepan. To test if it is ready, add a little bit of garlic. It should sizzle but not be smoking!
Then, add the rest of the garlic and herbs. The oil will sizzle and give off a lovely garlicky, herby aroma.
Reduce the heat, remove the pot from the stove, add the olives, and stir to combine with the marinade. Cover the pot with a lid until it cools.
After cooling, transfer the delicious olives into small jars or one large 1 kg jar. They can be stored in the fridge for up to 2 weeks.
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