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.

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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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.

Notes

Marinate the olives for at least 24 hours for best flavor.

Use a mix of olives for varied flavor and texture.

Store in an airtight container in the refrigerator for up to 2 weeks.

Let come to room temperature before serving to re-liquefy the olive oil.

Optional add-ins include orange zest, capers, or anchovies.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1/8 of recipe
Calories: 180
Sugar: 0g
Sodium: 300mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 0.5g
Cholesterol: 0mg