Marinated Olives Recipe
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Homemade Italian Marinated Olives Recipe 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: Marinated Olives 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
Unlike store-bought marinated olives, this homemade version uses real ingredients, no preservatives, no low-quality oils, and no artificial flavors.
- 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
- Lemon Peel and Zest: Brightens everything without sharp acidity
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- 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
- Cheese: Add feta cheese or small mozzarella balls for a twist. Try my Antipasto Pasta Salad next.
How To Make Marinated Olives Recipe
These marinated olives are a bold, briny, and herb-infused appetizer that comes together in minutes and instantly elevates any gathering. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Drain and rinse the olives well to remove excess brine and pat dry. Place the olives in a bowl, airtight container, or glass jar. Add the sliced garlic, rosemary, thyme, oregano, and bay leaf.
- Next, add the lemon peel, zest, and chili flakes if using.
- Pour the olive oil over the olives, making sure everything is fully submerged.
- 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.
- 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.
Marinated Olives Recipe FAQs
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.
Serving Suggestions
Serve these marinated olives at room temperature so the oil and aromatics fully shine. They’re perfect for adding to an antipasto platter or charcuterie board with cheeses and cured meats, or spooned over whipped ricotta or burrata for an easy appetizer. For a complete meal, pair them with mains like Italian Meatloaf, Creamy Baked Chicken Thighs, or Oven-Baked Salmon, and scatter any extras over roasted vegetables or fresh salads for a burst of briny, herby flavor.
My Pro Tips
Recipe Tips
- Use Quality Olive Oil. The better the olive oil, the better the final result—this is not the place to skimp.
- Use Wide Strips of Lemon Zest. Wide strips give fragrance without bitterness.
- Avoid the White Pith. When zesting your lemon, make sure to avoid zesting the white pith.
- Marinate for as Long as Possible. These olives get better with time and are incredible after 1–2 days.
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
- Use Quality Olive Oil. The better the olive oil, the better the final result—this is not the place to skimp.
- Use Wide Strips of Lemon Zest. Wide strips give fragrance without bitterness.
- Avoid the White Pith. When zesting your lemon, make sure to avoid zesting the white pith.
- Marinate for as Long as Possible. These olives get better with time and are incredible after 1–2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t even made these yet, but I know they will be amazing! My question to you is What would you consider really good quality Olive Oil here in the US? I always struggle with finding the right kind – as I know some are better for marinades, some for dipping, some for cooking, etc… With the numerous brands and the numerous types (light, extra virgin, cooking, robust etc..) figuring out the right Olive Oil for the right things is a mystery to me.
These are so easy to make and the flavors meld together perfectly!!!