Name: Marinated Olives with Garlic and Herbs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 cups mixed olives (such as Kalamata, Castelvetrano, green, and black), pitted or whole; 4 cloves garlic, thinly sliced; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon fennel seeds; 1/2 teaspoon black peppercorns; 3 sprigs fresh rosemary; 3 sprigs fresh thyme; Zest of 1 lemon; 1/4 cup fresh lemon juice; 1/2 cup extra virgin olive oil; 1 bay leaf

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Marinated Olives with Garlic and Herbs a bold and savory appetizer, these marinated olives are infused with garlic, citrus, and a blend of fresh herbs. I love how they elevate a simple snack or add a sophisticated touch to any appetizer spread. Whether I’m preparing for a holiday party, building an antipasto board, or just looking for something to nibble on during the week, these olives always deliver rich, complex flavor with very little effort.

Marinated Olives with Garlic and Herbs

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups mixed olives (such as Kalamata, Castelvetrano, green, and black), pitted or whole

4 cloves garlic, thinly sliced

½ teaspoon red pepper flakes (optional, for heat)

1 teaspoon fennel seeds

½ teaspoon black peppercorns

3 sprigs fresh rosemary

3 sprigs fresh thyme

Zest of 1 lemon

¼ cup fresh lemon juice

½ cup extra virgin olive oil

1 bay leaf

Directions

I start by rinsing the olives under cold water to remove any excess brine, then let them drain thoroughly.

In a medium saucepan, I combine the olive oil, garlic, red pepper flakes, fennel seeds, peppercorns, rosemary, thyme, bay leaf, and lemon zest.

I warm this mixture over low heat for 5–7 minutes, just until the ingredients become fragrant, making sure not to brown the garlic.

Then I stir in the olives and lemon juice, heating gently for another 2–3 minutes to blend the flavors.

After removing the pan from the heat, I let the olives cool completely in the oil mixture.

Once cooled, I transfer everything to a glass jar or airtight container and refrigerate it for at least 24 hours to let the flavors deepen.

Before serving, I bring the olives to room temperature to fully enjoy their texture and taste.

Servings and timing

Servings: 8 servings

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes (plus marinating time)

Calories: Approximately 180 kcal per serving

Variations

I like switching up the flavor profile depending on what I have on hand. Sometimes I add orange zest instead of lemon for a slightly sweeter, more Mediterranean twist. If I want extra heat, I double the red pepper flakes or even add a small dried chili. For a punch of umami, I occasionally toss in a few capers or crushed anchovies. The base recipe is wonderfully flexible.

Storage/Reheating

I keep these marinated olives in an airtight glass container in the refrigerator for up to 2 weeks. The flavors actually intensify over time. Before serving, I always let them come to room temperature, which helps the olive oil return to its liquid state and enhances the flavor. There’s no need to reheat—just serve them as they are.

FAQs

How long do marinated olives need to sit before eating?

I recommend letting them marinate for at least 24 hours to fully absorb the flavors, though they’ll taste even better after a couple of days.

Can I use only one type of olive?

Yes, I can use just one variety, like Castelvetrano or Kalamata, but I find that a mix offers a more interesting flavor and texture.

Do I have to pit the olives?

Not necessarily. I often leave them whole for better presentation and to keep the texture intact, but pitted olives make for easier eating, especially for guests.

Can I reuse the marinade?

I don’t reuse the marinade more than once, but I sometimes repurpose the leftover oil to drizzle over roasted vegetables or mix into salad dressings.

Are marinated olives safe to keep at room temperature?

No, I always store them in the refrigerator to ensure food safety. I only bring them to room temperature shortly before serving.

Conclusion

These Marinated Olives with Garlic and Herbs are one of my go-to appetizers for good reason. They’re incredibly simple to make, adaptable to any taste, and deliver bold, fresh flavor in every bite. Whether I’m hosting a gathering or just craving something savory, they never disappoint. With a little prep and patience, I get a gourmet snack that’s both healthy and delicious.

📖 Recipe:

Marinated Olives with Garlic and Herbs

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Author: Cheryl
Total Time: 20 minutes (plus 24 hours marinating time)
Yield: 8 servings
Diet: Vegan

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Description

A bold and savory appetizer, these marinated olives are infused with garlic, citrus, and herbs. Perfect for entertaining or snacking, they’re easy to prepare and packed with flavor.

Instructions

Rinse the olives under cold water to remove excess brine and let them drain thoroughly.
In a medium saucepan, combine olive oil, garlic, red pepper flakes, fennel seeds, peppercorns, rosemary, thyme, bay leaf, and lemon zest.
Warm the mixture over low heat for 5–7 minutes until fragrant, being careful not to brown the garlic.
Add the olives and lemon juice, then heat gently for another 2–3 minutes to blend the flavors.
Remove from heat and let the olives cool completely in the oil mixture.
Transfer to a glass jar or airtight container and refrigerate for at least 24 hours to marinate.
Before serving, bring the olives to room temperature for best flavor and texture.