Description
This Marinated Olives recipe features a flavorful blend of Castelvetrano and Kalamata olives steeped in an infused olive oil with fresh herbs, citrus zest, garlic, and optional crushed red pepper flakes. Perfect as a savory appetizer or addition to any charcuterie board, these marinated olives are quick to prepare and offer a vibrant Mediterranean taste.
Ingredients
Scale
Marinade
- 1 cup olive oil
- 4 cloves garlic, sliced and divided
- 2 sprigs fresh rosemary, divided
- 4 sprigs fresh thyme, divided
- 3 (2-inch) strips orange zest, divided (from 1 orange)
- 3 (2-inch) strips lemon zest, divided (from 1 lemon)
- 1 teaspoon crushed red pepper flakes (optional)
Olives
- 8 ounces pitted Castelvetrano olives, drained (1 jar)
- 8 ounces pitted Kalamata olives, drained (1 jar)
Instructions
- Heat the Olive Oil Infusion: In a small pot, combine the olive oil, half of the sliced garlic, 1 sprig of fresh rosemary, 2 sprigs of fresh thyme, 1 strip each of orange and lemon zest, and crushed red pepper flakes if using. Warm gently over low heat until the oil is fragrant but not boiling. Remove from heat and allow to cool for 10 minutes to let the flavors meld.
- Prepare the Olives in Container: In a lidded container suitable for marinating, layer the drained Castelvetrano and Kalamata olives. Add the remaining half of the sliced garlic, the remaining sprig of rosemary, 2 sprigs of fresh thyme, and the leftover strips of orange and lemon zest.
- Combine and Refrigerate: Pour the warm infused olive oil along with the herbs, garlic, and zest over the olives. Stir gently to combine everything well. Cover the container and refrigerate for at least 30 minutes before serving to allow the flavors to fully develop.
Notes
- Use good quality olive oil for the best flavor.
- The recipe can be made a day ahead to deepen the flavors.
- Serve at room temperature for optimal taste.
- Optionally add chili flakes for a spicy kick.
- Store leftovers refrigerated in a sealed container for up to 2 weeks.
