Name: Marinated Olives
Prep time: 5 min
Cook time: 10 min
Total time: 3 h 15 min
Cuisine: Mediterranean
Ingredients: 1 1/2 pounds assorted olives (Kalamata, black, green, Spanish, etc.), drained; 3/4 cup extra virgin olive oil; 4 garlic cloves, thinly sliced; 2 teaspoons coriander seeds, lightly cracked; 1 teaspoon fennel seeds, lightly cracked; 1 1/2 teaspoons fresh thyme, minced; 3 bay leaves, broken into pieces; 1 dried red chili; 2 lemons, sliced

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These Marinated Olives are briny, zesty, and infused with warm herbs, spices, and citrus. I love how they make the perfect addition to a cheese board, antipasto platter, or Mediterranean spread. They’re simple to prepare, yet their bold flavor makes them feel special and elegant.

Why You’ll Love This Recipe

I love how easy it is to elevate a jar of olives into something gourmet. The warm olive oil soaks up the flavors of garlic, cracked spices, and lemon, and infuses the olives with that beautiful, aromatic blend. They’re make-ahead friendly and get better the longer they marinate.

Marinated Olives

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 pounds assorted olives (Kalamata, black, green, Spanish, etc.), drained
3/4 cup extra virgin olive oil
4 garlic cloves, thinly sliced
2 teaspoons coriander seeds, lightly cracked
1 teaspoon fennel seeds, lightly cracked
1 1/2 teaspoons fresh thyme, minced
3 bay leaves, broken into pieces
1 dried red chili
2 lemons, sliced

Directions

I rinse and drain the olives well, especially the darker varieties, to prevent them from discoloring the lighter ones.
In a small saucepan, I gently warm the olive oil over low heat. I add the garlic, coriander seeds, fennel seeds, thyme, bay leaves, and dried chili. I let it infuse slowly until the mixture is fragrant, without letting it sizzle.
I add the lemon slices and stir gently to let the citrus blend into the oil.
I place the olives in a large bowl and pour the warm marinade over them. I toss gently until well coated.
I let them marinate at room temperature for at least 3 hours, or longer if I want a deeper flavor.
I serve the olives in a bowl with a drizzle of extra olive oil. Leftovers go into the fridge in an airtight container.

Servings and timing

Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6 servings
Calories: 180 kcal per serving

Variations

I add strips of orange peel for extra citrusy brightness.
I toss in rosemary or oregano for a different herbal note.
I use crushed red pepper flakes if I want a little more heat.
I mix in a few capers or sun-dried tomatoes for extra punch.

Storage/reheating

I store marinated olives in a sealed container in the fridge for up to 2 weeks. The oil may solidify in the fridge, so I let them come to room temperature before serving. I never reheat them; they’re best enjoyed chilled or at room temp.

FAQs

Can I use only one type of olive?

Yes, I often use just green or Kalamata olives if that’s what I have. A mix is more colorful, but not required.

Do I have to crack the seeds?

Lightly cracking coriander and fennel seeds helps them release their flavor faster. I use a mortar and pestle or the back of a spoon.

How long should I marinate the olives?

I recommend at least 3 hours, but they get better after a full day or more in the fridge.

Can I reuse the marinade?

Yes, I reuse the marinade once to refresh a new batch of olives. After that, I discard it.

Are marinated olives served warm or cold?

I serve them at room temperature, which brings out the best flavor.

Conclusion

Marinated Olives are one of my favorite appetizers to make ahead. They’re full of flavor, easy to customize, and perfect for entertaining or everyday snacking. With a quick infusion of oil, herbs, and citrus, even basic olives become something extraordinary.