Description
This Italian Marinated Olives recipe offers a flavorful and easy appetizer perfect for any gathering. Combining a variety of olives with aromatic herbs, citrus zest, and spices, these olives are marinated in a simple mix of olive oil and red wine vinegar to create a delightful Mediterranean snack.
Ingredients
Scale
Olives
- 2 cups mixed olives (such as Castelvetrano, Kalamata, and green olives)
Marinade
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 cloves garlic, smashed
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 2–3 strips lemon or orange peel (optional)
Garnish
- Fresh parsley (optional)
Instructions
- Combine Ingredients: In a mixing bowl, combine the mixed olives with the extra virgin olive oil, red wine vinegar, smashed garlic, lemon zest, orange zest, crushed red pepper flakes, dried oregano, fresh or dried rosemary, and black pepper. Toss everything well to ensure the olives are evenly coated with the marinade.
- Marinate: Transfer the olive mixture to a jar or an airtight container. Add the optional lemon or orange peel strips to enhance the citrus flavor. Seal the container and refrigerate for at least 4 hours, but preferably overnight, to allow the flavors to fully develop and meld together.
- Serve: Before serving, bring the marinated olives to room temperature for the best flavor. Optionally, garnish with fresh parsley to add a pop of color and freshness.
Notes
- You can use either pitted or unpitted olives according to your preference.
- This recipe is versatile; try adding fennel seeds, thyme, or a splash of white wine for different flavor variations.
- Store marinated olives in the refrigerator for up to 2 weeks, making them a great make-ahead appetizer.
