Marinated Olives Recipe
Italian · Appetizer · 10 min total
A simple, flavorful component for an antipasto platter, these marinated olives are infused with garlic, herbs, and citrus.
10
min prep
min prep
8
servings
servings
90
kcal/serving
kcal/serving
Ingredients
- 2 cups mixed olives (such as Kalamata, Castelvetrano, and Cerignola)
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 strip lemon zest (about 3 inches)
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- Salt to taste
Instructions
- Rinse the olives under cold water and drain well. Pat dry with paper towels.
- In a medium bowl, combine the olives, olive oil, garlic, oregano, red pepper flakes, lemon zest, lemon juice, and red wine vinegar. Toss to coat evenly.
- Season with salt to taste, keeping in mind that olives are already salty.
- Transfer to a jar or container, cover, and refrigerate for at least 2 hours or overnight to allow flavors to meld.
- Bring to room temperature before serving. Remove lemon zest strip before serving.
Tips
- These marinated olives can be stored in the refrigerator for up to 2 weeks.
- For a variation, add fresh rosemary or thyme sprigs.
- Serve alongside other antipasto items like cured meats, cheeses, and roasted peppers.
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