Marinated Olives

When you come to a party and see the finger food section, olives usually have a spot (or two!). These marinated olives go together swiftly. If you’re taking these to a gathering, we highly suggest making a double batching and keeping some at home for yourself.

You can enjoy these olives as a “solo” treat, or put them on sourdough toast, sprouted crackers, or as part of bruschetta.

Choosing your Olives

There are plenty of olives on the market, so which do you choose for your marinated fare? You want ones that are sweet and creamy, like Caselvetrano olives from Sicily. You can add calamata olives for a tart balance.

Play with sizes and colors for an eye appeal. Avoid olives packed in olive oil; brine is best. For ease of eating, go with pitted ones. No matter your mix, you’ll want 11-12 oz of olives (1.5 cups) total.

For this recipe, you’ll need a 1-quart mason jar with a lid.

Ingredients

11-12 oz mixed olives in brine
1 cup Extra Virgin Olive Oil
5 cloves garlic 3 smashed, 2 sliced
3 sprigs each rosemary & thyme
6 peppercorns
1 bay leaf
½ tsp red pepper flakes
1/2 tsp kosher salt
2 tsp white vinegar
1 lemon (zested)

Instructions

Set up a colander and drain your olives.
Give them a rinse in cool water.
Put them aside while they drain.
In the meanwhile, put the oil into a sautee pan. Gently cook all the ingredients but for ½ the fresh rosemary and thyme and the sliced garlic.
When the garlic is fragrant, turn off the heat (about 4 minutes).
Layer the olives with bits of the fresh herbs and garlic slices.
Pour the flavored oil over the top.
Secure the cover.
Marinate in the refrigerator for at least 4 days before serving.