Looking for the best marinated olives recipe? You’ve found it. This easy marinated olives recipe saves money and is perfect for impromptu entertaining. It makes a flavorful appetizer for meat and cheese platters and pairs beautifully with marinated feta for low-carb snacking. Simple to make and endlessly customizable, these olives are a must-have for gatherings or a quick snack.
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I love browsing olive bars and trying several varieties—green, black, brined, or dry-cured. The olives I reach for most are those already marinated with herbs and spices. Making your own marinated olives at home is simple, economical, and lets you control flavors and spice levels.
How to make marinated olives
Marinating olives is straightforward. The basic components are olives, aromatics, herbs and spices, olive oil, an acid (like vinegar or lemon juice), and salt. Combine the ingredients, let them rest to develop flavor, then serve. You can marinate olives quickly for immediate enjoyment, or let them sit for several hours to blend the flavors more fully.
Marinated Olive Ingredients
These are the typical ingredients I use. Feel free to adjust quantities and swap herbs to suit your taste or what you have on hand.
- Assorted olives (green and black)
- Fennel seeds
- Minced garlic or shallot
- Fresh rosemary or thyme, chopped
- Fresh parsley, basil, or tarragon, chopped
- Red pepper flakes
- Red wine vinegar or lemon juice
- Olive oil
- Salt
How to serve marinated olives
Marinated olives are versatile and easy to present:
For large gatherings: Place small bowls of olives around the room so guests can graze. Small dishes make it convenient and attractive.
For intimate or casual occasions: Serve olives in a single, larger bowl with a spoon. They pair wonderfully with marinated feta, hummus, or simple crackers. Include olives on cheese boards or charcuterie platters by placing them in small glass or wooden bowls so they’re easy to reach.
Best olives for a cheese platter or charcuterie board
Include a variety of textures and flavors: briny Kalamata, mild Castelvetrano, and stuffed green olives (pimento, jalapeño, garlic, almonds, or cheese). A mix of marinated and dry-cured olives gives contrast and keeps the platter interesting. Choose firm, glossy olives and combine them with cheeses like Manchego or soft goat cheese, nuts, and dried fruit for a balanced board.
Olive platter and tray ideas
Olive platters put olives front and center and surround them with complementary items. To build an olive platter:
- Choose a wide, flat board or platter.
- Select 3–4 olive varieties: marinated, brined (Kalamata), stuffed, dry-cured, and whole olives like Castelvetrano.
- Arrange olives in small bowls or groups directly on the board.
- Fill gaps with nuts, dried or fresh fruit, cheeses, and thinly sliced meats.
This approach creates an eye-catching display and highlights the olives while adding complementary flavors and textures.
How do you store marinated olives?
Store leftover olives refrigerated in an airtight container. Olives in brine or oil will keep for several weeks; drained or marinated olives are best within 1–2 weeks when kept refrigerated. Always use clean utensils to avoid contamination. For long-term storage, keep olives in their original brine in a sealed container and refrigerate.
Marinated Olives Recipe
Equipment
- Small saucepan (optional)
Ingredients
- 1 cup medium pitted green olives (6 oz)
- 1 cup medium pitted black olives (6 oz)
- 1 teaspoon whole fennel seeds
- 1 medium garlic clove, minced
- 1 teaspoon chopped fresh rosemary (or thyme)
- 2 teaspoons chopped fresh parsley (or basil or tarragon)
- 1/4 teaspoon red pepper flakes
- 1–2 tablespoons red wine vinegar (or lemon juice)
- 3 tablespoons olive oil
- 1/4 teaspoon salt
Instructions
- Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.
- Reduce heat to low and add olive oil, vinegar, rosemary (or thyme), garlic, and red pepper flakes. Heat gently until fragrant, about 8 minutes.
- Pour the warm mixture over the olives and stir to coat. Add parsley and salt, stirring to combine. You can serve immediately, but for best flavor let the olives marinate at least 2 hours.
- Alternatively, crush the fennel seeds in a mortar and pestle and work the garlic into a paste. Stir in the remaining ingredients and toss with the olives. Marinate several hours for the best flavor.
- Store: Place marinated olives in an airtight container and refrigerate for up to one week.
- Makes: Approximately 2 cups, serving 6–8 people. Net carbs per 1/3 cup serving: about 4.46 g.
Notes
* You can use a variety of mixed olives to change the flavor and texture profile.
Nutrition
Calories: 161 kcal |
Carbs: 4.96 g |
Protein: 0.28 g |
Fat: 16.31 g |
Sodium: 510 mg