Marinated Olives
Marinated olives take 10 minutes of work and are far better than the tubs from the deli counter. Plain olives are tossed with garlic, lemon zest, dried oregano and a pinch of chilli in good olive oil, then left in the fridge for at least 4 hours, and overnight is better. They suit a drinks table, a cheese board or a simple tapas spread. One safety point matters: because they contain garlic in oil, they must be kept in the fridge.
- Total
- 4 h 10 min
- Prep
- 10 min
- Serves
- 6
- Per serving
- 165kcal
Getting the marinade right
A good batch of marinated olives starts with olives you like eating plain. A mix of colours and sizes looks good and gives a range of flavours, from buttery green Manzanilla to fruity Kalamata. Dry olives bought in loose bags, or well-drained ones from a jar, work best, because water in the oil dilutes the marinade and shortens the keeping time.
Thin slices of garlic flavour the oil without the harshness of crushed garlic, and unwaxed lemon zest adds freshness without extra liquid. Rosemary, thyme or a strip of orange zest are good swaps for the oregano.
How to make marinated olives
Tap a time to start a timer.
- Dry the olives Drain the olives well and pat them dry with kitchen paper. Water left on the olives can spoil the oil, so they should feel dry to the touch. Press each olive gently with the flat of a knife until the skin just splits; this helps them absorb the flavours.
- Prepare the flavourings Slice the garlic as thinly as you can, grate the lemon zest, and pull the rosemary leaves off the stem, if using.
- Mix In a bowl, combine the olives with the garlic, lemon zest, oregano, chilli flakes and rosemary. Pour over the olive oil and stir well.
- Pack into the jar Spoon the olives into the clean jar, then pour in any oil left in the bowl. All the olives should be covered by the oil. If not, top up with a little more oil.
- Chill Seal the jar and put it in the fridge for at least 4 hours, shaking it once or twice. Overnight gives a deeper flavour.
- Serve Take the jar out about before serving, so the oil turns clear again. Lift the olives out with a clean spoon and serve with some of the oil.
Serving marinated olives
Put them in a small bowl with a spoon and a bowl for the stones. They go well with bruschetta and with spreads like tapenade on a mixed platter. If you have a little left at the end of the week, chop it up and stir it into pasta with tuna and olives.
The garlicky, lemony oil left in the jar is good on bread or in a vinaigrette.
Common problems and fixes for Marinated Olives
- The oil turns cloudy and solid in the fridge.
- This is normal for olive oil. Leave the jar at room temperature for 30 minutes and the oil turns liquid and clear again.
- The olives taste too salty.
- Brined olives vary a lot. Rinse them under cold water before drying, or soak them in fresh water for 30 minutes, then dry them very well before adding the oil.
- The olives taste bitter or flat.
- Use a good extra virgin olive oil and give the flavours time. A squeeze of lemon juice just before serving brightens them, but do not add it to the jar, because the extra water shortens the keeping time.
Frequently asked questions about Marinated Olives
How long do marinated olives keep?
Up to 4 days in the fridge, as long as the olives stay covered in oil and you use a clean spoon each time. Garlic in oil can grow harmful bacteria if it is kept at room temperature, so do not leave the jar out overnight or store it in a cupboard.
Can I use olives from a jar or tin?
Yes. Drain them, rinse if they are very salty, and dry them well. Green and black olives both work, and stoned olives are easier to eat, though olives with stones usually have more flavour.
Can I make them without garlic?
Yes. Leave out the garlic and add strips of orange zest or a bay leaf instead. The olives will keep a little longer without garlic, but still treat 1 week as the limit.
What do you serve with marinated olives?
Serve them with crusty bread, feta, cured meats, cheese or as part of a tapas spread. Spoon the leftover oil over bread or into a salad dressing.
How did you like the recipe?
4.7 / 5 · 8 ratings
