Italian Marinated Olives Recipe
If you’re searching for a vibrant, flavor-packed appetizer that instantly transports you to a cozy trattoria in the heart of Italy, look no further than these Italian Marinated Olives. This recipe takes humble olives and elevates them with a zesty marinade of fragrant herbs, garlic, lemon, and a gentle hit of heat. Perfect for entertaining or simply treating yourself, these olives are not only easy to make but also a joy to share with friends and family.
Ingredients You’ll Need
One of the best things about making Italian Marinated Olives is how a handful of simple, high-impact ingredients come together to create something truly special. Each component brings its own personality to the party—think briny, herby, garlicky, and citrusy notes all mingling beautifully in every bite.
- Mixed olives (2 cups): Use a combination of green and black olives for maximum color and flavor contrast; choose pitted or with pits based on your preference.
- Extra-virgin olive oil (3 tablespoons): The richness of olive oil infuses the olives with silky texture and depth.
- Garlic, thinly sliced (2 cloves): Sliced garlic delivers savory, aromatic punch without overpowering the other flavors.
- Red pepper flakes (1 teaspoon): Just the right amount of heat to keep every bite lively and interesting.
- Dried oregano (1 teaspoon): Brings an earthy, classic Italian flavor that pairs perfectly with olives.
- Dried thyme (1 teaspoon): Adds subtle floral notes and complexity.
- Dried rosemary (1 teaspoon): A little goes a long way to add piney, Mediterranean fragrance.
- Lemon zest (zest of 1 lemon): The oils from the zest add fresh, bright citrus aroma that wakes everything up.
- Lemon juice (2 tablespoons): A splash of acidity brightens and balances the salty, savory flavors.
- Fresh parsley, chopped (2 tablespoons): Sprinkled on just before serving for a pop of green and herby freshness.
- Black pepper (1/4 teaspoon): A pinch of pepper sharpens the overall flavor profile.
How to Make Italian Marinated Olives
Step 1: Prepare the Olives
Start by placing your mixed olives in a medium bowl or a large jar. If you’re using olives with pits, give your guests a little heads-up before serving! This step is all about setting the stage for the marinade to work its magic.
Step 2: Create the Flavorful Marinade
In a small saucepan, gently heat the extra-virgin olive oil over low heat. Add the thinly sliced garlic, red pepper flakes, dried oregano, thyme, and rosemary. Let them cook together for about 1 to 2 minutes, just until the garlic softens and the kitchen fills with an irresistible aroma. Be careful not to let the garlic brown—it should be fragrant, not crispy.
Step 3: Add Citrus and Seasonings
Remove the saucepan from the heat and immediately stir in the lemon zest, lemon juice, and black pepper. The heat will help release the essential oils from the zest and meld the flavors together, creating a bright, savory marinade that’s hard to resist.
Step 4: Combine and Toss
Pour the warm, fragrant marinade over the bowl of olives. Use a spoon to toss everything together, ensuring the olives are fully coated. Every olive should get a generous share of those garlicky, herby, citrusy notes.
Step 5: Marinate and Chill
Cover the bowl or jar and refrigerate for at least 4 hours—though if you can wait until the next day, the flavors will be even more pronounced. The marinating time is where the real magic happens, as everything melds into a delicious harmony.
Step 6: Serve with Fresh Parsley
Before serving, bring the Italian Marinated Olives to room temperature and give them a good stir. Sprinkle with the chopped fresh parsley for a final touch of color and freshness. Now they’re ready to wow your guests!
How to Serve Italian Marinated Olives
Garnishes
Garnishing these olives is half the fun! A flourish of fresh parsley adds a burst of color, but you can also get creative—think thin strips of roasted red pepper, a few lemon curls, or even a scattering of toasted pine nuts for unexpected crunch. The garnish not only makes the Italian Marinated Olives look even more inviting but adds extra layers of flavor and texture.
Side Dishes
Italian Marinated Olives are the ultimate party-starter. Pair them with a rustic loaf of crusty bread so you can mop up every last drop of marinade. Add them to an antipasto platter with cheeses, cured meats, and roasted vegetables, or simply serve alongside a glass of wine for an elegant snack. Their bold, briny character plays well with just about anything on the table.
Creative Ways to Present
For a show-stopping presentation, try serving your Italian Marinated Olives in a pretty bowl set atop a wooden board surrounded by crackers, cheese wedges, and little bowls of nuts. Or, for a fun twist, skewer them with toothpicks alongside cubes of sharp cheese and cherry tomatoes for an easy, hand-held appetizer. They also make a thoughtful edible gift—just pack them into a jar, tie on a ribbon, and share the love!
Make Ahead and Storage
Storing Leftovers
Once you’ve made your batch of Italian Marinated Olives, simply store any leftovers in a tightly sealed container in the refrigerator. The olives will keep beautifully for up to one week, and the flavors continue to deepen, making them even tastier with each passing day.
Freezing
While olives themselves can be frozen, marinated olives are best enjoyed fresh or from the fridge. Freezing can alter their texture and the vibrancy of the marinade, so for the best experience, make a fresh batch as needed and savor every bite within a week.
Reheating
There’s no need to reheat Italian Marinated Olives, but if you prefer them slightly warm, just let them sit at room temperature for about 30 minutes before serving. If you want to gently take the chill off, you can microwave them in short bursts or warm them in a saucepan over very low heat—just be careful not to cook them, as they’re meant to be silky, not hot.
FAQs
Can I use only green or only black olives for this recipe?
Absolutely! While a mix offers more flavor and color, you can use all green or all black olives if that’s what you have on hand. Just make sure they’re high-quality for the best Italian Marinated Olives experience.
Can I add other ingredients to the marinade?
Definitely—this recipe is very flexible. Try adding strips of roasted red pepper, a splash of balsamic vinegar, or even a handful of capers to give your Italian Marinated Olives a unique twist.
How far in advance can I make these olives?
The beauty of Italian Marinated Olives is that they actually improve with time! Make them up to a week in advance; just store them in the fridge and bring them to room temperature before serving.
Are these olives suitable for vegans and gluten-free diets?
Yes, they are naturally vegan, gluten-free, and low-carb, making Italian Marinated Olives a wonderful choice for guests with dietary restrictions.
What’s the best way to pit olives if I prefer them without pits?
If you buy whole olives with pits, you can pit them at home by gently pressing each olive with the flat side of a knife to loosen the pit, then remove it by hand. Or, use a cherry/olive pitter for quick work!
Final Thoughts
Whether you’re hosting a big celebration or just want to add a little Italian flair to your evening, these Italian Marinated Olives are always a hit. Their bold flavors, effortless preparation, and endless versatility make them a staple worth returning to again and again—so go ahead and give them a try. Your taste buds will thank you!
Print
Italian Marinated Olives Recipe
- Total Time: 4 hours 12 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Italian Marinated Olives recipe is a flavorful and easy appetizer perfect for any occasion. Featuring a blend of green and black olives marinated in extra-virgin olive oil, fragrant herbs, garlic, lemon zest, and spices, these olives develop a rich, aromatic taste after a few hours of marinating. Serve them as part of an antipasto platter or enjoy with crusty bread for a delicious Mediterranean-style snack.
Ingredients
Olives
- 2 cups mixed olives (green and black, pitted or with pits)
Marinade
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Prepare the Olives: Place the mixed green and black olives in a medium bowl or jar, making sure they are clean and ready to absorb the marinade.
- Make the Marinade: In a small saucepan, warm the extra-virgin olive oil over low heat. Add the thinly sliced garlic, red pepper flakes, dried oregano, thyme, and rosemary. Cook gently for 1–2 minutes until the garlic is fragrant but not browned, then remove from heat.
- Add Flavorings: Stir in the lemon zest, lemon juice, and black pepper into the warm oil mixture to create the marinade.
- Combine and Marinate: Pour the warm marinade over the olives and toss well to ensure all olives are coated evenly. Cover the bowl or jar and refrigerate for at least 4 hours, preferably overnight to allow the flavors to fully develop.
- Serve: Before serving, bring the marinated olives to room temperature and sprinkle chopped fresh parsley over the top. Serve as part of an antipasto platter or alongside crusty bread.
Notes
- Store marinated olives in the refrigerator for up to 1 week.
- For a richer flavor, incorporate strips of roasted red peppers or a splash of balsamic vinegar into the marinade.
- These olives make a great addition to antipasto platters and pair wonderfully with crusty bread or crackers.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Appetizer
- Method: Marinating
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 0g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
