Marinated Olives
Easy Marinated Olives marinated in olive oil with garlic, fresh herbs, and lemon juice. This make-ahead appetizer is perfect for holidays and entertaining. Just shake, refrigerate, and serve!
Servings: 8
Ingredients
- 1 cup Manzanilla olives
- 1 cup Pitted kalamata olives
- 1 cup Queen olives
- 2 cloves Garlic minced
- 1 ¼ cups Olive oil
- 2 teaspoons Fresh rosemary
- 2 teaspoons Fresh dill
- 1 ½ tablespoons Freshly squeezed lemon juice
Instructions
- Combine all the ingredients in a glass jar, secure the lid, and give the jar a quick shake.
- Place the jar in the fridge for two days to allow the olives time to marinate.
- After two days, remove the olives from the jar, but save the olive oil in case you have any leftovers.
- Serve and enjoy!
Notes
- Olive varieties: Use a mix of Manzanilla, Kalamata, and Queen olives for best flavor, or choose your favorites (Castelvetrano, Cerignola, etc.).
- Fresh vs. dried herbs: Fresh herbs are recommended for best flavor. If using dried, use half the amount (1 teaspoon each).
- Marination time: Minimum 2 hours, but best after 2 days. Flavor continues to develop up to 1 week.
- Oil solidification: Olive oil will solidify in the fridge. Let jar sit at room temperature 15-20 minutes before serving.
- Storage: Store olives submerged in marinade in an airtight container in the fridge for up to 3 months.
- Room temperature serving: Olives can sit out for 2-3 hours while entertaining, but refrigerate for longer storage.
- Save the oil: The flavored olive oil is delicious for salad dressings, bread dipping, or drizzling over vegetables.
- Variations: Add red pepper flakes for heat, swap lemon for orange, or try different herb combinations (oregano, thyme, basil).
Nutrition
Calories: 195kcal | Carbohydrates: 2g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 790mg | Potassium: 28mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.3mg
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