Herb and Garlic Marinated Olives – Easy Appetizer Recipe


  • Olives: 2 cups mixed olives (Kalamata, green, black, or a combination)
  • Olive Oil: 1/2 cup extra virgin olive oil
  • Garlic: 3 cloves, minced


  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1/2 teaspoon dried oregano
  • Lemon: Zest and juice of 1/2 lemon
  • Red Pepper Flakes: 1/4 teaspoon (or more to taste)
  • Salt and Pepper: To taste

Optional Additions:

  • Parmesan Cheese: 1/4 cup, cubed
  • Whole peppercorns
  • Red wine vinegar (1-2 tablespoons)


  • Prep the olives: Drain and rinse the olives well. If using olives with pits, remove them.
  • Make the marinade: In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, oregano, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Whisk to combine.
  • Combine: Add the olives to a medium bowl or a resealable jar. Add any optional ingredients you’d like. Pour the marinade over the olives and toss to coat evenly.
  • Marinate: Cover the bowl or seal the jar and place in the refrigerator. Marinate for at least 24 hours, or up to 5 days for maximum flavor. Stir or shake occasionally to redistribute the marinade.
  • Serve: Bring the olives to room temperature before serving. Serve as an appetizer with toothpicks or as part of a charcuterie board.


  • Quality matters: Use high-quality olives and extra virgin olive oil for the best flavor.
  • Customize: Experiment with different herbs and spices. You can add a bay leaf, fennel seeds, or other flavorings you like.
  • Storage: Store leftover marinated olives in an airtight container in the refrigerator for up to two weeks.

Enjoy your tasty and flavorful appetizer!


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