Marinated Olives
These marinated olives are bursting with Mediterranean flavor! Easy to make and perfect for snacking, parties, or picnics.
Equipment
- Mixing Bowl
- Measuring Spoons
- Glass jar or container
- Whisk or Spoon
Ingredients
- 3 cups olives choose large olives in brine
- 1 tablespoon dried oregano adds a fragrant herbal note
- 1 teaspoon dried rosemary brings a woodsy flavor
- 1 teaspoon dried thyme adds a subtle earthiness
- 3 cloves garlic minced
- 0.5 teaspoon red pepper flakes for a hint of heat, adjust to taste
- 1 tablespoon orange zest adds a bright citrus note
- 1 tablespoon lemon zest enhances overall freshness
- coarse sea salt to taste, enhances all flavors
- 1 cup extra-virgin olive oil for the marinade; choose good quality
Instructions
- Start by gathering all your ingredients to make the process smooth and enjoyable.
- In a mixing bowl, combine the dried oregano, dried rosemary, dried thyme, minced garlic, red pepper flakes, orange zest, lemon zest, and a pinch of coarse sea salt.
- Pour in the extra-virgin olive oil and whisk everything together until well combined, coating all herbs and zest.
- Add the olives to the mixing bowl and gently toss them in the marinade until well-coated.
- Transfer the olives and marinade into a glass jar or container, ensuring olives are submerged. Seal tightly and refrigerate for at least 24 hours; 3-5 days for best flavor.
- When ready, serve the marinated olives at room temperature for the best flavor.
Notes
- Mix different types of olives for a colorful and flavorful medley.
- Adjust seasonings to your taste, reducing garlic or spice for milder flavors.
- Marinate olives for at least 24 hours; longer marinating enhances flavor.
- Store marinated olives in the refrigerator submerged in oil for up to two weeks.
- Freeze for longer storage, though texture may change slightly upon thawing.