Absolutely—once you make these, store-bought olives won’t hit the same 😌
Here’s a bold, herby, Mediterranean-style marinated olives recipe that gets better the longer it sits.
🫒 Marinated Olives (Better Than Store-Bought)
Ingredients
3 cups mixed olives (green, Kalamata, Castelvetrano, etc.), pitted or cracked
3–4 tbsp extra-virgin olive oil
2 cloves garlic, thinly sliced
1 tsp orange zest or lemon zest (optional but 🔥)
1 tsp dried oregano or thyme
(or 1 tbsp fresh, chopped)
½ tsp chili flakes (adjust to taste)
½ tsp fennel seeds or coriander seeds (lightly crushed)
1 bay leaf
Fresh rosemary or thyme sprig (optional)
Black pepper, to taste
Optional upgrades:
Strip of orange peel
Splash of red wine vinegar or lemon juice
A few crushed green peppercorns
Instructions
If olives are very salty, soak them in cold water for 15–30 minutes, then drain well.
In a small pan, gently warm the olive oil over low heat.
Add garlic, chili flakes, fennel/coriander seeds, bay leaf, and herbs.
Heat just until fragrant (30–60 seconds). Do not brown the garlic.
Remove from heat and let cool slightly.
Place olives in a bowl or jar. Add zest, pepper, and any extras.
Pour the infused oil over the olives and toss to coat.
Cover and marinate:
Minimum: 30 minutes
Best: 24–48 hours in the fridge
Bring to room temperature before serving.
Pro Tips (This Is the Secret Sauce)
Cracking olives (light smash with a knife) helps them absorb flavor like crazy.
The flavor peaks after 2–3 days.
Keeps up to 2 weeks refrigerated (oil may solidify—normal).
Serving Ideas
With warm bread + hummus
On a mezze platter
Chopped into salads
With cheese (feta, manchego, goat cheese)
Straight from the jar at midnight (no judgment)
If you want, I can tailor this:
Moroccan-style Spicy tapas bar version 🌶️
Lemon-herb super fresh
Preserved-lemon olives
Just tell me the vibe.
