Marinated Olives

Marinated olives are a fancy appetizer that comes together with little effort and inexpensive ingredients! Meaty, flavorful olives are layered with fresh herbs, spices, and olive oil for an experience your taste buds will absolutely love!

Appetizers can easily outshine an entree. Nothing beats a little finger food! This Halloween charcuterie, avocado egg rolls, and spinach artichoke dip with crostini are some of my current favorites!

Closeup of seasoned olives in a white bowl.

Amazing Lemon Herb Marinated Olives Recipe

I love olives. I was (and am) that kid that would put olives on their fingers and eat them off at Thanksgiving. Thankfully, now I’m a bit more refined when it comes to my olive obsession. Green olives are one of my go-to snacks. Not only are they an amazing source of healthy fats, but their meaty flavor and tangy brine are something I can’t get enough of. Not only do I love olives, but fresh herbs too! In this recipe, I use a combination of all my favorites. Rosemary, garlic, thyme, and pepper come together with tasty, zesty lemon! These marinated olives infused with Greek flavors are going to become your new favorite appetizer. They’re so good!

And the best part of it all? You get the luxurious flavor from just a few simple, inexpensive ingredients. These marinated olives taste like antipasto you’d get from a high-end restaurant. They are so impressive! I love serving these at family dinners. Olives paired with some charcuterie has been a hit with my family! I swear people are always going back for seconds of the appetizers more than the dinner itself! You just can’t resist each flavorful, juicy bite of these olives. Make them for your next get-together! I assure you- they’ll be a hit.

Everything You Need for Marinated Olives

This recipe starts with high-quality olives. From there, it’s just about pulling spices out of your cabinet and seasoning to perfection! I love that this recipe uses such simple ingredients. It makes my life a little easier!

Olives: I used a blend of Kalamata, black olives, and green olives. Not only is this a nice mix of color, but flavor, too! You get the perfect mix of tangy, salty, and meaty.
Olive Oil: A full-bodied olive oil is going to give your olives the best flavor. I always opt for a robust extra virgin olive oil for marinades.
Lemon Juice: Fresh lemon juice is best! I use the juice of half a lemon here. Then you can use the peel for extra flavor!
Rosemary: Rosemary is hands-down my favorite herb. It’s so aromatic and earthy!
Garlic Cloves: Adding cloves of garlic to your marinade is going to infuse the perfect savory flavor.
Thyme: Thyme adds a zesty, earthy flavor that pairs super well with olives. You’ll love it!
Crushed Red Pepper: For a little heat! You can adjust how much of this you want in your marinade.
Pepper: Cracked pepper makes everything better! I’ve been loving a mix of white and black pepper for more complex flavor.
Lemon Peel: Save your peels! If you add lemon peel to your marinade, it will infuse an amazing citrus flavor! It helps to balance out the saltiness and spice.

Let’s Make Some Tasty Marinated Olives!

This crowd-pleasing appetizer is honestly one of the easiest things you can make. Only a few minutes of preparation is needed! The end result is so fresh and flavorful! Keep in mind: these olives require at least a day to marinate. And the more time the better! The longer you let your olives sit, the more flavorful they will be!

Combine Olives and Seasonings: In a medium sized bowl, combine the olives, oil, lemon, rosemary, garlic, thyme, crushed red pepper, black pepper, and lemon peel.
Add to Jar and Refrigerate: To finish up, put the olives in a jar and seal. Refrigerate for 1-2 days before serving. Your olives will last for 1-2 weeks.

What Should I Serve Marinated Olives With?

These juicy, flavorful olives will pair well with just about anything, but I particularly like serving them alongside other Greek dishes! Serve them up with chicken, meatballs, salads, and more! Marinated olives are also a great addition to other finger foods like hummus, fruit, and cheese.

Dinner

Easy Greek Lemon Chicken

Dressings, Sauces, and Dips

The BEST Hummus I Have Ever Had!

Dinner

Greek Meatballs (Keftedes)

Salads

Greek Salad with the BEST Dressing

Storing Leftover Olives

Marinated olives are the perfect thing to make in advance or give as a gift! Because of their longer shelf life, they’re a snack that can be enjoyed again and again! Also, since the seasonings infuse the longer they sit, your olives will taste even better as time goes by!

In the Refrigerator: Your olives need to be kept in the fridge to keep from spoiling. In a properly sealed jar, they will last for up to 2 weeks.

Mixing olives with herbs, lemon, and spices.

Making the Best Marinated Olives

This recipe is as straightforward as it gets, but here are a few more tips and tricks to help you get the most delicious olives possible! It’s the kind of snack your friends and family will go crazy over.

Rest Before Serving: Letting your marinated olives rest in the fridge is super important. This is definitely not the recipe to make same-day. The olive oil, herbs, and seasonings need time to seep into the olives and make them more flavorful!
Adding Spice: When adding in your crushed red pepper, keep in mind that a little goes a long way. I would start small and add more as needed. The longer your olives marinate in the pepper, the spicier they will be.
Oil is Solidifying: Sometimes, when you let your olives rest in the fridge, the oil mixture will harden. This is completely normal! If you take your jar out and let it sit at room temperature, it will go back to its liquid form.
Adding Wine or Liqueur: You can add a splash of your favorite wine or liqueur to your mixture for a little added flavor. Some additions I’ve seen are Chardonnay and Pastis.
Leftover Marinade: So, you’ve eaten all of your olives. Don’t throw away the olive oil mixture! It’s filled with so much incredible flavor! You can use leftover marinade as a tasty dipping oil for crostini or bruschetta.

A jar of olives in marinade. Skewering 3 on a fork.