Marinated Olives Recipe
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.
Servings: 6 servings
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
Serving: 6g | Calories: 114kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 1180mg | Potassium: 48mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 351IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
