Marinated Olives Recipe
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Homemade Italian marinated olives just like in Sardinia: briny, citrusy, and infused with fresh herbs and rich olive oil. An easy make-ahead appetizer that beats store-bought every time!
Serve with crusty Italian bread or no-knead focaccia. Serve on top of my Homemade Pizza Margherita or Pinsa Romana Recipe.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Marinating Time: 30 minutes to 48 hours
- Total Time: 40 minutes minimum
- Servings: About 6–8 as an appetizer
- Dietary Info: Vegan, gluten-free, dairy-free
- Method: No-cook
- Technique: Oil infusion & marination
- Flavor & Texture: Briny, citrusy, herbaceous, silky
Why you’ll love these easy marinated olives!
This is one of my favorite things to serve at any gathering, simple, rustic, and deeply flavorful, just like the olives we serve back home in Sardinia. Once you make these, you’ll never buy store-bought marinated olives again. Quality olives, good olive oil, fresh herbs… that’s the secret. Simple and perfect. Your guests will go crazy over these every time.
Try my Easy Bruschetta Recipe with Mozzarella, Tomato, Basil, and Prosciutto and Melon (Prosciutto e Melone) next time.
Made With Amore,
Table of Contents
Simple Ingredients For Homemade Marinated Olives
Unlike store-bought marinated olives, this homemade version uses real ingredients, no preservatives, no low-quality oils, and no artificial flavors. Just olives, herbs, citrus, love, and time.
- Mixed olives: Castelvetrano olives (green olives) for buttery sweetness, Kalamata olives for depth and brine — you can buy them with or without the pit
- Cloves of garlic: Thin slices infuse slowly without overpowering. You’ll love my Lemon Garlic Aioli
- Fresh rosemary & thyme (or choice of fresh herbs): Earthy, aromatic, and classic in Sardinian kitchens, try adding my Homemade Italian Seasoning
- Dried oregano: Adds that unmistakable Italian backbone
- Bay leaf: Subtle, savory depth
- Lemon peel and zest: Brightens everything without sharp acidity
- Extra virgin olive oil: The flavor carrier—choose your best
- Chili flakes: Just enough warmth, never spicy
- Fennel Seeds (optional): Really gives a unique Italian flavor
- Flaky salt: Final touch right before serving
See the recipe card for exact quantities.
Recipe Variations
- Sicilian-style: Add orange peel and chopped fresh parsley. You’ll love my Italian Orange Fennel Salad.
- Spicy Calabrian: Use Calabrian chili instead of red pepper flakes
- Mediterranean: Add a strip of orange zest and coriander seeds
- Quick version: Let it sit 30 minutes at room temp, still delicious
- Cheese: Add feta cheese or small mozzarella balls for a twist. Try my Antipasto Pasta Salad next.
How To Make Marinated Olives
This is a step-by-step photo overview of this homemade marinated olives recipe; the instructions are in the full recipe card below.
Step #1: Drain and rinse the olives well to remove excess brine. Pat dry with a kitchen towel. Place the olives in a medium bowl, an airtight container, or a glass jar. Add the sliced garlic, rosemary, thyme, oregano, and bay leaf.
Step #2: Next, add the lemon peel, zest, and chili flakes if using.
Step #3: Pour the olive oil over the olives, making sure everything is fully submerged.
Step #4: Gently stir or shake the marinade to combine. Cover and let marinate at room temperature for at least 30 minutes, or store in the fridge for 24–48 hours for a deeper flavor.
Step #5: Before serving, bring to room temperature. Remove herb stems if desired and finish with a pinch of flaky sea salt.
Step #6: Serve with homemade crusty Italian bread or focaccia.
How to Serve Marinated Olives (Like an Italian)
- Serve at room temperature; cold oil hides flavor
- Add to antipasto platters or charcuterie boards with cheeses and cured meats
- Spoon over whipped ricotta or burrata
- Scatter over roasted vegetables or salads
My Pro Tips
Recipe Tips
- The better the olive oil, the better the final result—this is not the place to skimp.
- Wide strips of lemon zest give fragrance without bitterness (avoid the white pith).
- These olives get better with time and are incredible after 1–2 days.
FAQ’s
Make up to 5 days ahead and refrigerate.
Always bring to room temperature before serving so the olive oil is silky, not solid.
Perfect for aperitivo, holiday tables, cheese boards, or simply snacking straight from the bowl—made with amore, the Sardinian way.
Yes. Once marinated, store them in the refrigerator for food safety. Always bring them to room temperature before serving for the best flavor.
Castelvetrano, Kalamata, Cerignola, or a Mediterranean mix. Avoid pre-marinated olives.
More Easy Appetizer Recipes
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Marinated Olives Recipe
Ingredients
- 1 pound mixed olives, I love Castelvetrano and Kalamata, pitted or unpitted
- 3-4 cloves fresh garlic, thinly sliced
- 2 fresh rosemary sprigs
- 6 fresh thyme sprigs
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon fresh lemon zest
- Rind from ½ lemon, removed in wide strips
- ½ teaspoon crushed red chili flakes, or to taste
- 1 teaspoon fennel seeds, optional
- 1 cup high-quality extra virgin olive oil
- Flaky sea salt, for garnish
Instructions
- Drain and rinse the olives well to remove excess brine. Pat dry with a kitchen towel.
- Place the olives in a medium bowl or glass jar. Add the sliced garlic, rosemary, thyme, oregano, bay leaf, lemon zest and rind, chili flakes, and fennel seeds if using.
- Pour the olive oil over the olives, making sure everything is fully submerged.
- Gently stir or shake to combine. Cover and let marinate at room temperature for at least 30 minutes, or refrigerate for 24–48 hours for deeper flavor.
- Before serving, bring to room temperature. Remove herb stems if desired and finish with a pinch of flaky sea salt. Serve with homemade crusty Italian bread or focaccia.
Notes
Elena’s Tips
- The better the olive oil, the better the final result; this is not the place to skimp.
- Wide strips of lemon zest give fragrance without bitterness (avoid the white pith).
- These olives get better with time and are incredible after 1–2 days.
- Serve with crusty bread to soak up that infused olive oil, non-negotiable :).
- Sicilian-style: Add orange peel and fennel seeds
- Spicy Calabrian: Use Calabrian chili instead of flakes
- Garlic-forward: Add a lightly smashed clove or two
- Mediterranean: Add a strip of orange zest and coriander seeds
- Quick version: Let sit 30 minutes at room temp, still delicious
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
