Marinated Olives
Italian Marinated Olives are a delicious addition to an antipasto platter. Plus you can make them easily at home in just 10 minutes!
These tasty olives are ideal for holiday gift-giving, an accompaniment to Christmas drinks or simply to nibble on while you cook dinner.
We often enjoy a small bowl of these Marinated Olives with a drink at the end of the day. This Italian tradition is known as aperitivo and is said to “open the stomach” or stimulate the appetite. With this easy, fast recipe, you can always have these on hand for your aperitivo hour.
This Marinated Olives recipe is a flavorful twist on a classic, much like my marinated eggplant and marinated artichokes. As one of my all-time favorite snacks, these Marinated Olives elevate the flavor to a whole new level. If you love olives like I do, this recipe is a must-try. Also, don’t miss my Calabrese Pizza—you’ll love it!
Why you’ll love this recipe
- Good for you: Olives are a powerhouse of nutrients. Did you know they are full of antioxidants, and healthy fats and are a key part of the Mediterranean diet?
- Easy make-ahead appetizers: Entertaining can be stressful but not when you use recipes like this. Make these olives in advance and simply bring to cool room temperature before serving with store-bought accompaniments.
- Variations: This recipe is easy to vary according to your tastes and those of your guests. Want it more spicy? No problem. More tang? Easy.
- Versatile: Easy Marinated Olives are perfect for aperitivo, as I said earlier, but don’t stop there. These are amazing on an antipasto platter and pair beautifully with cheese, salami, vegetables, and bread. Plus they’re a great snack.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
This updated and improved recipe was first published here on September 18, 2019.
Ingredients
Because this Marinated Olives recipe is so simple and requires so few ingredients, it is important to choose the best quality possible. You will need:-
- Olives: Purchase olives you love the taste of. Just because they are being marinated doesn’t mean the marinade will cover the taste of bad olives. I prefer whole olives but pitted ones are fine too. Choose green or black or both.
- Extra virgin olive oil: Again use a good EVO. You’ll taste the oil in the marinade so it needs to be one you like. Do a taste test. Buy a couple of bottles and taste. You’ll soon know which one you like and which one you don’t like.
- Garlic Cloves: Fresh is best for this recipe.
- Lemons: You’ll need lemon zest and juice so choose the freshest.
- Herbs: I use dried for convenience but be sure you replace your dried herbs regularly.
- Fresh chili peppers: Choose firm, shiny peppers from the grocery store.
Instructions
- Pour olive oil into a small frying pan.
- Add peeled and sliced or smashed garlic, fennel seeds, dried oregano, chopped chili pepper, and lemon zest. Stir and heat for about 1 minute until fragrant.
- Add the olives to the pan and stir them in the fragrant oil for 3 minutes, until they are thoroughly heated.
- Add lemon juice and simmer for 30 seconds. Serve olives warm or at room temperature.
Marcellina’s Hint: Take care not to let the garlic color in the hot oil. Burnt garlic is very bitter and can spoil the whole thing.
Substitutions
- Dried herbs: Swap out the dried for fresh herbs. Try fresh thyme or fresh rosemary.
- Chili Peppers: Use red pepper flakes instead.
- Lemon Zest: Try orange zest instead
- Lemon Juice: Instead of lemon juice add a splash of red wine vinegar.
Variations
- Spiciness: Use fewer chili peppers (or red pepper flakes) or don’t add any chili peppers at all.
- Seeds: Add a sprinkle of cumin or coriander seeds.
- Capers: Include a spoonful of drained capers.
Equipment
A medium-sized skillet or pan plus measuring cups and spoons, knives, and wooden spoons is all you need for this recipe.
Storage
Allow the Marinated Olives to cool before storing them in the fridge. Store in a sealed jar or container together with all of the oil and flavorings for up to two weeks.
I have never frozen this recipe however it would be possible. The texture of the olives may soften but they will still be good.
Top Tips
- Choose Unpitted Olives for Maximum Flavor. Unpitted olives retain more flavor and texture, though pitted olives are great for ease. Use whichever works best for you, but unpitted adds a more authentic, robust taste.
- Mix Olive Varieties for Depth. For a more complex taste, try mixing different varieties like Kalamata, Castelvetrano, and green Manzanilla. Each brings a unique flavor, or you can stick to one type for simplicity.
- Use High-Quality Extra Virgin Olive Oil. Opt for a premium extra virgin olive oil. Its rich, fruity flavor elevates the entire dish, so it’s worth investing in a good bottle.
- Dried herbs lose their flavor over time. Replace them every few months for the best results, or use fresh herbs when possible for a burst of vibrant, aromatic flavor.
- Garlic and herbs burn easily, becoming bitter. Keep the heat low and warm the olives slowly, letting them absorb the flavors without rushing the process.
- Chili peppers can vary in heat, even within the same type. Taste a small piece before adding it to ensure you get the right level of spiciness for your preference.
- A squeeze of fresh lemon juice right at the end brings a bright, tangy finish that balances the richness of the oil and olives. It’s the final touch for a well-rounded flavor.
FAQ
This recipe is wonderful because it can be made in advance for easy entertaining. These olives will keep quite well for at least two weeks in the refrigerator or possibly longer and the flavor will intensify. For optimal flavour remember to bring the olives to room temperature before serving.
It is normal for the olive oil to solidify in the fridge. When at room temperature the olive oil will return to liquid with no change to the flavor or texture.
Absolutely! Olives contain many antioxidants and nutrients alone. However, combining olives with heart-healthy olive oil, immune-boosting garlic plus lemon juice, lemon zest, and herbs creates a dish that is not only tasty but good for you!
Yes, please store these olives in the fridge in a sealed container or jar together with the oil and flavorings. Marinated Olives last well for at least two weeks.
Serving Suggestions
Serve Marinated olives with salami, bread like my Italian Cheese and Herbs Bread and cheese. Try these olives on a cheese board with my Baked Ricotta and other cheeses for a match made in heaven.
Related Recipe
Italian appetizers are generally simple with few ingredients like these Marinated Olives and mostly easy to make ahead. As well as my Bagna Cauda here are some other recipes you might like to try.
Made this recipe?
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Marinated Olives Recipe
Ingredients
- 1½ cups mixed olives See Note 1
- ⅓ cup extra virgin olive oil
- 2 garlic cloves peeled and sliced or smashed
- 1 teaspoon dried oregano or to taste
- 1 teaspoon fennel seeds or to taste
- 1 small fresh red chili pepper or ¼ teaspoon of red pepper flakes (or to taste)
- finely grated zest of 1 lemon
- 2 tablespoons lemon juice
Instructions
- Pour olive oil into a small frying pan.
- Add garlic, fennel seeds, dried oregano, chopped chili peppers and lemon zest. and place over medium heat.
- Stir to combine and cook for 1 minute or until becoming aromatic. Don't let the garlic color. Turn the heat down if it's cooking too fast.
- Add the olives and cook, stirring and coating the olives in the fragrant oil for 3 minutes or until completely heated through.
- Add the lemon juice and simmer for 30 seconds.
- Serve warm to bring out the best flavor. These are good at room temperature, too. Reheat gently in a microwave oven or on the stove in a pan. Have lots of crusty bread ready for mopping up the juices.
Notes
- Olives with pits usually taste better than their pitted counterparts. But use what you prefer – the marinade is what counts in this recipe.
- Go for Unpitted Olives – Unpitted olives offer more flavor, but pitted olives are fine for convenience.
- Mix Olive Varieties – Combine different types like Kalamata or Castelvetrano for a deeper flavor profile.
- Use High-Quality Extra Virgin Olive Oil – Good oil enhances the overall taste.
- Keep Herbs Fresh – Replace dried herbs regularly or use fresh ones for better flavor.
- Cook on Low Heat – Avoid burning garlic and herbs by warming the olives gently on low heat.
- Taste the Chili – Test the chili pepper’s heat before adding to control the spice level.
- Add Lemon Juice Last – Finish with a squeeze of lemon for tangy brightness.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Hi, can I reheat the marinated olives?
Yes, absolutely.
one fantastic recipe!
I’m happy you love it, Margaret!
Could these be reheated a second time?
Yes, that would be fine.
I made these for my dad’s 96th bday party. They were easy to to make and delicious! I think I doubled the batch and they were all eaten! I used a mix of pitted and non pitted varieties of olive mixes….whatever I could find.
Sounds great! I’m so glad these were a hit!
Dear Marcelina, please tell me which olives do you use fresh or canned? if canned, then in some kind of brine or in oil?
Thank you for advice,
Best regards,
Alla.
Alla, I use canned or jarred olives in brine. Definitely not fresh. You’re simply flavoring the already cured olives and warming them through which highlights the flavors.
Why do you use olives with pits?
Olives with pits usually taste better than their pitted counterparts. But use what you prefer – the marinade is what counts in this recipe.
Amazing recipe!!!!
I’m glad you like it Pamela!
These look so good. What kind of olives do you use? Jarred or ones that are already spiced
Hi Lina, these olives are just regular cured olives. Purchase them either in the deli counter or use jarred ones.
I love olives, too. Although I have to admit, I’ve never tried them this way. Warming them must really bring out their lovely flavor.
Frank, warming them was a revelation for me. We had never warmed olives in my Italian family but it really does bring out the flavour!
Perfect idea for a party appetiser or just to snack on at home!
Mmmm, love snacking on these!
These look wonderful! I have never marinated olive before but I really think I should give them a go!
Robyn, you really should! I’ve eaten olives all my life but warm marinated olives are amazing!
Marcellina, these marinated olives look so wonderful! We are big olive eaters and these would be a big hit!
What a great idea! I have never marinated my own olives. Your photos are beautiful and your marinated olives sound delicious, Marcellina!
Zaza, you really should do this. It’s so easy and yum!
I just realized that I haven’t marinated my own olives in years! It’s funny how you can just forget certain things. This is a lovely recipe, and I love that you serve the olives warm.
I know, I do that all the time…forget some great recipes. Serving them warm is amazing!