Looking for the best marinated olives recipe? This easy, budget-friendly method is perfect for last-minute entertaining and makes a wonderful addition to meat and cheese platters. Serve the olives as-is, or pair them with marinated feta for simple low-carb snacking.
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I enjoy browsing the olive bar at specialty grocery stores and picking up several varieties to sample. Some olives are green, others black; some are brined and some are oil-packed. My favorites are the ones already marinated with herbs, garlic and spices — and it’s very easy to recreate that flavor at home.
How to make marinated olives
Marinating olives is surprisingly simple. To make marinated olives you need olives, herbs and spices, aromatics, olive oil, vinegar (or lemon juice), and salt. Combine everything, cover, and refrigerate. With just a few pantry ingredients you’ll have flavorful marinated olives ready in hours.
Marinated Olive Ingredients
These are the basic ingredients I use. They’re easy to adapt to your taste or to what you have on hand.
- Assorted olives
- Fennel seeds
- Minced garlic or shallot
- Fresh chopped rosemary or thyme
- Fresh chopped parsley, basil or tarragon
- Red pepper flakes
- Red wine vinegar or lemon juice
- Olive oil
- Salt
How to serve marinated olives
For large gatherings: Place marinated olives in several small bowls and scatter them around the room so guests can help themselves.
For intimate or impromptu settings: Serve in a single larger bowl with a spoon. I like pairing marinated olives with marinated feta, hummus, or almond crackers for a quick low-carb appetizer.
Marinated olives should always be included on cheese platters or charcuterie boards. Place them in small glass or wooden bowls on the board or nearby for easy access.
Best olives for cheese platter or charcuterie board
I recommend offering a mix of black and green olives for contrast. Kalamata olives provide a bold, tangy flavor. Stuffed green olives (pimento, jalapeño, almonds, garlic or cheese) add variety, and buttery Castelvetrano olives are always a crowd-pleaser. Including homemade marinated olives alongside these choices makes a lovely presentation.
For a Mediterranean-inspired board, serve olives with Parmesan crisps, focaccia or low-carb bread, marinated feta, baba ghanoush or eggplant dip, rosemary crackers and warm spiced nuts. Offer a selection of wines to suit different palates.
Note: Specialty olive serving bowls with compartments for pits are attractive and practical, especially for entertaining.
Olive Platter and Olive Tray Ideas
Olive platters shift the focus from traditional charcuterie to olives as the star. They’re a great way to showcase a homemade marinated olive recipe.
To assemble an olive platter, choose a wide, flat board or platter and select 3–4 olive varieties to display:
- Store-bought or homemade marinated olives
- Brined olives such as Kalamata
- Stuffed olives (almonds, pimento, jalapeño, garlic or cheese)
- Dry-cured olives
- Whole green olives like Castelvetrano
Arrange the olives in small bowls or in grouped sections on the board. Fill gaps with nuts, dried or fresh berries, a few cheeses (Manchego and soft goat cheese work well), and select cured meats or roasted chicken. The result is a colorful, flavorful centerpiece that invites grazing.
How do you store marinated olives?
Store leftover olives in an airtight container in the refrigerator. Brined olives and those packed in oil can keep for several months when properly refrigerated, but always use clean utensils to avoid contamination.
Canned olives kept in their brine in a clean container will remain good for up to two weeks in the fridge. Drained olives stored in an airtight container should be used within about a week.
Marinated olives stored in an airtight container in the refrigerator will keep well for 1–2 weeks.
Marinated Olives Recipe
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Equipment
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Small saucepan (optional)
Ingredients
- 1 cup medium pitted green olives* (6 oz)
- 1 cup medium pitted black olives* (6 oz)
- 1 teaspoon whole fennel seeds
- 1 medium garlic clove, minced
- 1 teaspoon chopped fresh rosemary (or thyme)
- 2 teaspoon chopped fresh parsley (or basil or tarragon)
- ¼ teaspoon red pepper flakes
- 1-2 tablespoon red wine vinegar (or lemon juice)
- 3 tablespoon olive oil
- ¼ teaspoon salt
Instructions
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Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.
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Reduce heat to low and add the olive oil, vinegar, rosemary (or thyme), garlic, and red pepper flakes. Heat gently until the oil is fragrant, about 8 minutes.
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Pour the warm mixture over the olives and stir to coat. Add parsley and salt, mixing to combine. You can serve immediately, but for best flavor let the olives marinate at least 2 hours.
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Alternatively, crush the fennel seeds in a mortar and pestle, add the garlic and mash to a paste, then stir in the remaining ingredients. Toss the olives with the marinade and let sit for several hours for deeper flavor.
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STORE: Place in an airtight container or cover a bowl with plastic wrap and refrigerate up to one week.
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Makes about 2 cups, serving 6–8 people. NET CARBS: approximately 4.46g per ⅓ cup serving.