Here I’ll show you a simple and delicious marinade to dress olives!
If you love olives, this easy marinated-olive recipe will become a favourite. With just a few pantry ingredients you can transform a jar of olives into a bright, flavourful appetizer or snack. Read on for ingredients, tips and the full method.
Marinated Olives Ingredients
- Olives – I used a mixed selection, but use whichever variety you prefer.
- Extra Virgin Olive Oil – The base of the marinade. Choose a good-quality oil if possible.
- Red Wine Vinegar – Adds a gentle tang.
- Parsley & Oregano – I like parsley with oregano, though thyme or rosemary also work.
- Orange – Use just the peel for a bright, citrusy note. Lemon may be substituted if preferred.
- Chilli Flakes – A small amount gives a pleasant warming edge; adjust to taste.
- Garlic – Adds savory depth.
Marinated Olives FAQ
What kind of olives should I use?
Any olives will work. Jarred olives in brine are convenient, while olives from a deli are also excellent. Avoid olives that are already marinated or stuffed.
Pitted or unpitted?
Unpitted olives can be slightly more flavourful, but pitted olives allow the marinade to penetrate more easily, so I recommend pitted for marinating.
How long to marinate?
At least one hour is ideal, though longer yields deeper flavour.
How should I store marinated olives?
Keep them covered in the refrigerator if marinating for more than an hour. Store in a sealed container while refrigerated.
How long do marinated olives last?
Stored tightly in the fridge, they should last up to about two weeks—similar to jarred olives. Always use clean utensils when serving to preserve freshness.
Serving Marinated Olives
Bring marinated olives to room temperature before serving so the oil loosens and the flavours open up. They make a great appetizer, pair wonderfully with Italian-style sandwiches as a side, or can be used inside sandwiches such as an antipasto sandwich.
Below is the full recipe for these marinated olives.
How to Marinate Olives (Full Recipe)
Simply Delicious Marinated Olives
Equipment
- Large shallow dish & whisk or fork
- Sharp knife & chopping board
- Vegetable peeler
Ingredients
- 14oz / 400g Olives, pitted (see notes)
- 1/3 cup / 80ml Extra Virgin Olive Oil
- 1/4 cup / 20g very finely diced Fresh Parsley
- 4 fat cloves Garlic, peeled & sliced
- 1 Orange, peeled into 3/4″ strips with a vegetable peeler
- 1 tbsp Red Wine Vinegar
- 1 tsp Dried Oregano
- 1 tsp Chilli Flakes, or to taste
Instructions
- In a large shallow dish whisk together the extra virgin olive oil, red wine vinegar, parsley, oregano and chilli flakes.
- Add the olives, orange peel and garlic, then toss gently to combine so the flavours coat the olives.
- Cover and marinate for at least one hour, tossing occasionally if you can. If marinating longer than an hour, store in the fridge. Bring to room temperature before serving so the oil loosens up.
Quick Demo
Notes
a) Olives – Use any olives you like; a mix works well. I recommend pitted olives so the marinade can penetrate. Make sure the olives haven’t already been marinated.
b) Orange – Orange peel adds a lovely undertone. Lemon can be used as an alternative or combined with orange.
c) Marinating & Storage – One hour is a good minimum; longer marinating deepens the flavour. Store tightly covered in the fridge and bring to room temperature before serving.
d) Calories – Nutritional values are for the whole recipe divided by six servings.
Nutrition:
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