Marinated Olives Recipe

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Learn how to make a homemade marinated olives recipe for briny, tangy, mildly spicy olives to add bold flavor to all your favorite recipes!

Prep Time5

Cook Time10

Marinating Time3

Total Time3 15

Course: Appetizer, Snack

Cuisine: greek, Mediterranean

Keyword: how to marinate olives, marinated olives, marinated olives recipe

Servings: servings

1 1/2 pounds assorted olives Kalamata, black, green, Spanish, etc., drained *Tip: Rinse the darker olives to prevent discoloring the lighter ones.*
3/4 cup good quality extra virgin olive oil
4 cloves garlic thinly sliced
2 teaspoons coriander seeds lightly cracked
1 teaspoon fennel seeds lightly cracked
1 1/2 teaspoons fresh thyme minced
3 bay leaves broken into pieces
1 dried red chili
2 lemons sliced

Prepare the olives. Rinse and drain your olives, especially the darker varieties, to prevent their brine from overwhelming the flavor or staining the others.
1 1/2 pounds assorted olives
Create the marinade. In a small saucepan, gently heat olive oil with sliced garlic, cracked coriander and fennel seeds, thyme, bay leaves, and a dried chili. Allow the mixture to become aromatic without letting it sizzle too much.
3/4 cup good quality extra virgin olive oil, 4 cloves garlic, 1 teaspoon fennel seeds, 1 1/2 teaspoons fresh thyme, 3 bay leaves, 1 dried red chili, 2 teaspoons coriander seeds
Add the lemons. Toss the lemon slices into the saucepan and stir. Their juices will mingle with the oil as it warms.
2 lemons
Combine everything. Transfer the olives to a large bowl and pour the warm marinade over them. Stir gently to ensure the olives are evenly coated.
Rest the flavors. Allow the mixture to sit for at least a few hours to let the flavors meld. The longer they marinate, the more intense and well-rounded the flavors will be.
Serve and enjoy. Spoon the olives into a serving dish and drizzle a little extra olive oil on top for shine and flavor. Refrigerate leftovers.