Looking for the best marinated olives recipe? Here it is. This simple marinated olives recipe saves money and makes an elegant, flavorful appetizer for last-minute entertaining. It’s also a perfect addition to meat-and-cheese platters or served alongside marinated feta for easy low-carb snacking.
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I enjoy the variety at upscale olive bars and often choose several types to sample at home. Green, black, brined, or oil-packed — the ones I reach for most are olives marinated with herbs and spices. Making your own lets you customize flavors, control ingredients, and stretch your budget.
How to make marinated olives
Marinating olives is easier than you might expect. To make marinated olives you need olives, herbs and spices, aromatics, olive oil, an acid (vinegar or lemon juice), and a bit of salt. Combine the ingredients, cover, and refrigerate. The flavors meld quickly, and the longer they sit the better they taste.
Marinated Olive Ingredients
These are the typical ingredients used for a versatile olive marinade. Adjust quantities and ingredients to suit your taste or what you have on hand.
- Assorted olives (green, black, Kalamata, Castelvetrano, etc.)
- Fennel seeds
- Minced garlic or shallot
- Fresh chopped rosemary or thyme
- Fresh chopped parsley, basil, or tarragon
- Red pepper flakes
- Red wine vinegar or lemon juice
- Olive oil
- Salt
How to serve marinated olives
For large gatherings, place marinated olives in several small bowls around the room so guests can help themselves.
For intimate or casual settings, serve a larger bowl with a spoon. Marinated olives pair beautifully with marinated feta, hummus, or almond crackers, and they’re an essential element on cheese platters and charcuterie boards. Place them in small glass or wooden bowls on the board or within reach.
Best olives for cheese platter or charcuterie board
A variety of black and green olives makes a cheese or charcuterie platter more interesting. Include bold Kalamata olives, stuffed olives (pimento, jalapeño, garlic, almonds, or cheese), and mild green Castelvetrano olives. Homemade marinated olives add freshness and personality to the board.
For a Mediterranean-inspired spread, serve marinated olives with Parmesan crisps, focaccia or low-carb breads, marinated feta, roasted eggplant dip, rosemary crackers, and warm spiced nuts. Offer a mix of dry and fruit-forward wines to complement the flavors.
Note: Specialty olive serving bowls with a space for pits can be both attractive and practical.
Olive Platter and Olive Tray Ideas
Put olives at center stage with an olive platter. Rather than build the board around meats and cheeses, showcase several olive varieties and fill in with complementary items.
To make an olive platter:
- Choose a wide, flat platter or cutting board.
- Select 3–4 kinds of olives: marinated, brined (Kalamata), stuffed olives, dry-cured, and whole olives like Castelvetrano.
- Arrange olives in small bowls or grouped directly on the board.
- Fill remaining space with nuts, dried or fresh berries, cheeses (Manchego, soft goat cheese), and selected meats such as shaved ham or sliced sausage.
How do you store marinated olives?
Store leftovers in a clean, airtight container in the refrigerator. Olives kept in brine or oil will keep for several months if handled properly. When using drained olives, store them covered in the fridge for about a week. Always use clean utensils to avoid contamination.
Marinated olives kept refrigerated in an airtight container will last about 1–2 weeks.
Marinated Olives Recipe
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Equipment
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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 teaspoon chopped fresh parsley (basil or tarragon)
- ¼ teaspoon red pepper flakes
- 1-2 tablespoon red wine vinegar (or lemon juice)
- 3 tablespoon olive oil
- ¼ teaspoon salt
Instructions
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Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.
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Turn heat to low and add olive oil, vinegar, rosemary (or thyme), garlic, and red pepper flakes. Heat gently until fragrant, about 8 minutes.
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Pour the warm oil and aromatics over the olives and stir. Add parsley and salt, toss to combine. You can serve immediately, but allow at least 2 hours of marinating for better flavor.
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Alternatively, crush the fennel seeds in a mortar and pestle and mash the garlic into a paste. Stir in the remaining ingredients, toss with olives, and marinate several hours for best results.
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Store: Transfer to an airtight container or cover a bowl tightly and refrigerate for up to one week.
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Makes about 2 cups, serving 6–8 people. NET CARBS: 4.46g per 1/3 cup serving.