Marinated Olives
Marinated Olives are a bright, savory snack featuring briny olives soaked in fragrant herbs, garlic, and citrus zest. This easy no cook recipe is perfect for entertaining or last minute hosting, offering glossy, flavorful bites that improve with time. Make ahead for fuss free serving and a burst of herbaceous, citrusy flavor that keeps guests coming back for more.
Equipment
- Jar with Lid
- Medium sized glass bowl
Ingredients
- 3 cups olives large, in brine, See NOTES Provide a briny, savory base and varied textures that define the olive mix; rinse briefly if excessively salty, then pat dry. Offer a range of flavor notes from mild to robust depending on olive variety, and absorb the marinade’s aromatics for best results.
- 1 tablespoon oregano dried Add a warm, herbaceous Mediterranean note that complements the olives and citrus; crumble between fingers before sprinkling to release oils. Help tie together dried herbs with the oil and citrus zest for balanced flavor throughout the marinade.
- 1 teaspoon rosemary dried Impart a piney, slightly resinous undertone that contrasts the olives’ fruitiness; crush lightly to awaken aroma before mixing. Contribute structure to the herb blend so the marinade has depth without overpowering the olives.
- 1 teaspoon thyme dried Introduce a subtle earthy, floral note that supports other herbs and enhances overall complexity; crumble or rub to release fragrance. Provide a gentle background flavor that melds with citrus and garlic during marination.
- 3 cloves garlic minced Deliver pungent, savory bite and aromatic lift when minced finely; distribute evenly so each olive receives some garlicky flavor. Act as a key savory component that brightens the oil and complements the herbs and citrus zests.
- 1/2 teaspoon red pepper flakes Bring controlled heat and a hint of smokiness that livens the marinade; use sparingly to avoid overwhelming the olives. Offer textural flecks and visual contrast while enhancing the overall flavor profile with gentle spiciness.
- 1 tablespoon orange zest Contribute bright, sweet citrus oils that add aromatic freshness and lighten the briny olives; zest finely to avoid pith. Provide floral, fruity notes that balance savory herbs and enrich the olive oil with vibrant fragrance.
- 1 tablespoon lemon zest Provide sharp, tangy citrus oils that boost acidity and freshness; zest thinly to capture fragrant oils while avoiding bitter white pith. Enhance the marinade’s brightness and help cut through the richness of the olives and oil.
- sea salt coarse, as needed Season to taste and help balance brininess and bitterness; add sparingly at the end or after tasting to avoid oversalting. Provide texture and a finishing touch that elevates the overall flavor when used as needed.
- 2/3 cup extra-virgin olive oil Bind and carry flavors while adding richness and mouthfeel; drizzle over olives to coat evenly and allow aromatics to infuse. Serve as the primary medium for herb and citrus extraction so flavors permeate each olive.
Instructions
- Drain olives and place them in a large bowl.: The bowl of olives should look glossy once drained, and you may hear a faint glug as the brine settles. Draining removes excess salt so the marinade can control seasoning, and placing them in a roomy bowl makes it easy to stir. A common mistake is not draining enough, which results in an overly salty final dish.
- To the olives, add the oregano, rosemary, thyme, garlic, red pepper flakes, orange zest, and lemon zest. Add salt, as needed (See NOTES).: Once the aromatics hit the bowl, you will notice an immediate lift in scent, citrus cutting through the brine. Stirring at this stage helps the dried herbs begin to hydrate and the minced garlic to release its essential oils. Be careful not to over-salt, taste as you go. A typical error is adding too much salt early, which cannot be undone.
- Add enough oil to coat the olives, about 1/2 cup. Gently stir the olives with the aromatics until they are fully coated. If possible, transfer the olives to a large jar with a lid, or a couple of smaller jars with lids. Add more oil to just cover the tops of the olives. If keeping in the bowl, cover with plastic wrap, if using jars, screw on the lids.: As the extra-virgin olive oil envelops the mixture, you will see a sheen form on the olive skins and tiny herb flecks suspended in the oil. This oil not only distributes flavor but protects the olives in storage. When transferring to jars, tap them lightly to release air pockets. A common slip is using too little oil which leaves herbs exposed to air and causes uneven marinating.
- Place in the refrigerator for 12 hours, or preferably 24 hours, or up to 1 month. Before serving, allow the olives to come to room temperature, a couple of hours.: During refrigeration the flavors meld and the oil thickens slightly, which concentrates aroma. After resting, bring the olives to room temperature so the oil loosens and scents bloom, releasing citrus perfume and softened herb notes. Avoid serving them straight from the fridge, which mutes flavors. One mistake people make is not waiting long enough for the flavors to marry.
- To serve, pour the olives with the oil into a large bowl. Use a slotted spoon to place the olives in a serving bowl. Scoop out some of the herbs, zest, and garlic from the oil and drizzle over the olives. If serving whole olives, be sure to include a bowl for guests to place the pits.: When you spoon them out, the sound of oil sliding is subtle and inviting, and the herbs glisten on top. Drizzling some of the infused oil back over the olives intensifies the aroma and creates a luxurious mouthfeel. Offer a pit bowl to keep the presentation tidy. A frequent oversight is not reserving enough oil, which reduces the ability to dress the olives when plating.
Notes
- Taste first, always sample your olives straight from the jar before adding salt, because brine intensity varies and you may not need any additional salt at all.
- Mix varieties, combining different olive types gives you a range of textures and flavors, from buttery to meaty, which keeps each bite interesting.
- Use good oil, a flavorful extra-virgin olive oil will shine in this recipe since it is a primary ingredient, so pick one you enjoy on its own.
- Zest only, avoid the white pith when zesting citrus, as the pith introduces bitterness that can throw the balance off.
- Store submerged, make sure the olives stay covered in oil during storage to preserve flavor and texture and to prevent oxidation.
- Let herbs hydrate, give the dried herbs at least 12 hours to rehydrate in the oil, which softens them and releases more aroma.