I stopped paying for tiny overpriced deli pots once I realized homemade marinated olives can look this impressive and disappear this fast. This is the kind of party snack people hover around until the bowl is empty.

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I used to buy those tiny deli tubs of marinated olives and pretend the price was fine. It was not.

Now I’m fully obsessed with my own bowl of glossy mixed olives, punched up with lemon zest and the kind of briny bite that makes me keep circling back. And honestly, I love how unfussy they feel, sharp, salty, herby, and a little bit fancy without trying too hard.

But the best part is the snacky chaos they bring to a table. A glass of something cold, a few nibbly bits, and these olives stealing the whole show.

Again.

Ingredients

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Mixed olives bring salty, briny bite, and they’re the whole reason we’re here.
Extra virgin olive oil makes everything glossy, rich, and a little more snackable.
Garlic adds that cozy punch you’ll notice right away, in the best way.
Lemon zest keeps it bright, fresh, and not too heavy.
Lemon juice or vinegar gives the olives a tangy little wake-up call.
Red pepper flakes add heat, but not a full-on fire situation.
Coriander seeds or peppercorns bring tiny pops of earthy, crunchy flavor.
Rosemary and thyme make it smell like you tried harder than you did.
Bay leaf adds quiet depth.
Basically, it’s background magic.
Oregano brings that classic Mediterranean vibe without being bossy.
Fennel seeds add a sweet, herby twist if you’re feeling it.
Plus parsley makes everything look fresher and taste a little brighter.

Ingredient Quantities

500 g mixed olives, drained (about 3 to 4 cups)

2 tablespoons extra virgin olive oil

2 garlic cloves, lightly crushed

1 teaspoon lemon zest

1 tablespoon lemon juice or 1 tablespoon red wine vinegar

1 teaspoon crushed red pepper flakes

1 teaspoon whole coriander seeds or cracked black peppercorns

2 sprigs fresh rosemary or 1 teaspoon dried rosemary

2 sprigs fresh thyme or 1 teaspoon dried thyme

1 bay leaf

1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano

1 teaspoon fennel seeds optional

1 tablespoon chopped fresh parsley for finishing

Salt to taste, start with 1/4 teaspoon if needed

How to Make this

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1. Place 500 g drained mixed olives in a medium bowl or jar.

2. In a small bowl combine 2 tablespoons extra virgin olive oil, 2 lightly crushed garlic cloves, 1 teaspoon lemon zest and 1 tablespoon lemon juice or 1 tablespoon red wine vinegar.

3. Add 1 teaspoon crushed red pepper flakes, 1 teaspoon whole coriander seeds or cracked black peppercorns, and 1 teaspoon fennel seeds if using.

4. Stir in 2 sprigs fresh rosemary or 1 teaspoon dried rosemary, 2 sprigs fresh thyme or 1 teaspoon dried thyme, 1 bay leaf and 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano.

5. Season the marinade with salt to taste, starting with 1/4 teaspoon, and mix well so oils and acids combine.

6. Pour the marinade over the olives, making sure the garlic and herbs are distributed evenly.

7. Toss or shake the bowl or jar to coat the olives thoroughly, pressing the garlic slightly against the olives to release more flavor.

8. Cover and let marinate at room temperature for at least 1 hour, or refrigerate for several hours to overnight for deeper flavor. If refrigerated, bring to room temperature before serving.

9. Remove the bay leaf and herb stems if you like, then sprinkle 1 tablespoon chopped fresh parsley over the olives and give a final toss.

10. Transfer to a serving bowl and serve with toothpicks or as part of a mezze board.

Equipment Needed

1. Medium mixing bowl or glass jar with lid
2. Small bowl or ramekin for the marinade
3. Measuring spoons and measuring cup for oil and lemon juice
4. Microplane or citrus zester for lemon zest
5. Paring knife and cutting board for chopping parsley and trimming herbs
6. Spoon or silicone spatula for stirring and tossing
7. Colander or fine mesh strainer to drain olives
8. Jar or serving bowl and toothpicks for presenting

FAQ

How long should the olives marinate before serving? For best flavor let them sit at least 2 hours at room temperature or refrigerate for 24 hours for deeper flavor.

Can I use any type of olives? Yes, a mix of green and black olives works well. Avoid heavily brined or extremely salty olives without rinsing first.

How long do marinated olives keep? Store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving.

Do I need to add extra salt? Taste before adding salt. Many store-bought olives are already salty, so start with 1/4 teaspoon and adjust as needed.

Can I make these spicy or customize the herbs? Yes. Increase crushed red pepper flakes for heat or swap herbs like rosemary and thyme for oregano, bay leaf, or chopped cilantro.

Will the olive oil solidify in the fridge? Yes, olive oil may thicken when chilled. Either serve at room temperature or briefly warm the jar in a bowl of warm water to loosen the oil.

How To Make Quick & Easy Marinated Olives Recipe Substitutions and Variations

Lemon juice or red wine vinegar:
- White wine vinegar
- Sherry vinegar
- Apple cider vinegar
- Fresh lime juice
Garlic cloves:
- Shallot, finely sliced
- Roasted garlic paste
- Garlic powder, 1/4 teaspoon per clove
- Thinly sliced scallion (green part)
Fresh rosemary:
- Dried rosemary, use about 1/3 amount
- Fresh thyme
- Fresh oregano or marjoram
Fennel seeds (optional):
- Anise seeds or a tiny pinch of ground star anise
- Caraway seeds
- Fresh fennel fronds, chopped

Pro Tips

1) Warm the olives briefly before marinating. Pop them in a low oven or microwave for a minute or two to coax the oils and aromatics to bloom, then add the marinade. The heat helps the garlic and herbs infuse more quickly and gives a fuller, rounder flavor.

2) Lightly bruise some of the garlic and herb leaves. Pressing a clove or two and crushing a few rosemary or thyme leaves releases more essential oils without shredding them, so you get big flavor hits in each bite without a bitter edge.

3) Layer textures and pops of brightness. Toss in a few toasted fennel or coriander seeds just before serving for a crunchy burst, and add an extra splash of lemon juice or vinegar at the end if the olives feel too rich. Fresh parsley at the finish keeps everything lively.

4) Let time do the work, and taste as it sits. If you can, make the olives a day ahead. Check flavor after a few hours and again the next day, adjusting salt, acid, or chili flakes so the final balance feels bright and rounded.

5) Serve at the right temperature and with simple accompaniments. Bring refrigerated olives back to cool room temperature before serving so the oil loosens and flavors open up. Offer crusty bread, mild cheeses, or plain crackers so the marinated olives remain the star.

How To Make Quick & Easy Marinated Olives Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

161

kcal

Equipment: 1. Medium mixing bowl or glass jar with lid
2. Small bowl or ramekin for the marinade
3. Measuring spoons and measuring cup for oil and lemon juice
4. Microplane or citrus zester for lemon zest
5. Paring knife and cutting board for chopping parsley and trimming herbs
6. Spoon or silicone spatula for stirring and tossing
7. Colander or fine mesh strainer to drain olives
8. Jar or serving bowl and toothpicks for presenting

Ingredients

500 g mixed olives, drained (about 3 to 4 cups)
2 tablespoons extra virgin olive oil
2 garlic cloves, lightly crushed
1 teaspoon lemon zest
1 tablespoon lemon juice or 1 tablespoon red wine vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon whole coriander seeds or cracked black peppercorns
2 sprigs fresh rosemary or 1 teaspoon dried rosemary
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
1 teaspoon fennel seeds optional
1 tablespoon chopped fresh parsley for finishing
Salt to taste, start with 1/4 teaspoon if needed

Directions

Place 500 g drained mixed olives in a medium bowl or jar.
In a small bowl combine 2 tablespoons extra virgin olive oil, 2 lightly crushed garlic cloves, 1 teaspoon lemon zest and 1 tablespoon lemon juice or 1 tablespoon red wine vinegar.
Add 1 teaspoon crushed red pepper flakes, 1 teaspoon whole coriander seeds or cracked black peppercorns, and 1 teaspoon fennel seeds if using.
Stir in 2 sprigs fresh rosemary or 1 teaspoon dried rosemary, 2 sprigs fresh thyme or 1 teaspoon dried thyme, 1 bay leaf and 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano.
Season the marinade with salt to taste, starting with 1/4 teaspoon, and mix well so oils and acids combine.
Pour the marinade over the olives, making sure the garlic and herbs are distributed evenly.
Toss or shake the bowl or jar to coat the olives thoroughly, pressing the garlic slightly against the olives to release more flavor.
Cover and let marinate at room temperature for at least 1 hour, or refrigerate for several hours to overnight for deeper flavor. If refrigerated, bring to room temperature before serving.
Remove the bay leaf and herb stems if you like, then sprinkle 1 tablespoon chopped fresh parsley over the olives and give a final toss.
Transfer to a serving bowl and serve with toothpicks or as part of a mezze board.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.