Marinated Olives Recipe
These quick and easy marinated olives are ready to eat in as little as 45 minutes, and they're so flavorful with fresh herbs and garlic.Step-by-step photos can be seen below the recipe card.
Servings: 10
Ingredients
- 1 cup olive oil
- 4 cloves garlic sliced and divided
- 2 sprigs fresh rosemary divided
- 4 sprigs fresh thyme divided
- 3 (2-inch) strips orange zest from 1 orange, divided
- 3 (2-inch) strips lemon zest from 1 lemon, divided
- 1 teaspoon crushed red pepper flakes optional
- 8 ounces pitted Castelvetrano olives drained (1 jar)
- 8 ounces pitted Kalamata olives drained (1 jar)
Instructions
- In a small pot, heat the olive oil, half the garlic, 1 sprig of fresh rosemary, 2 sprigs of fresh thyme, 1 strip of orange zest, and 1 strip of lemon zest, and chili flakes if using until warm and fragrant. Remove from the heat and let cool for 10 minutes.1 cup olive oil, 4 cloves garlic, 2 sprigs fresh rosemary, 4 sprigs fresh thyme, 3 (2-inch) strips orange zest, 3 (2-inch) strips lemon zest, 1 teaspoon crushed red pepper flakes
- In a lidded container, layer in the olives, remaining half of the garlic, remaining rosemary, thyme, and zest.8 ounces pitted Castelvetrano olives, 8 ounces pitted Kalamata olives
- Pour the infused oil, including the herbs, garlic and zest, over the olives. Stir, cover and refrigerate for at least 30 minutes.
Video
Notes
Storage: Store marinated olives in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Serving: 5-6 olives | Calories: 165kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 711mg | Potassium: 33mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 260IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 0.4mg