Marinated Olives Recipe

5 from 10 votes

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Italian Marinated Olives are a delicious addition to an antipasto platter. Plus, you can make them easily at home in just 10 minutes! Serve warm for the best flavor.

Prep Time5

Cook Time5

Total Time10

Servings:

Author: Marcellina

Ingredients

1½ cups mixed olives (See Note 1)
⅓ cup extra virgin olive oil
2 garlic cloves (peeled and sliced or smashed)
1 teaspoon dried oregano (or to taste)
1 teaspoon fennel seeds (or to taste)
1 small fresh red chili pepper (or ¼ teaspoon of red pepper flakes (or to taste))
finely grated zest of 1 lemon
2 tablespoons lemon juice

Instructions

Pour olive oil into a small frying pan.
Add garlic, fennel seeds, dried oregano, chopped chili peppers and lemon zest. and place over medium heat.
Stir to combine and cook for 1 minute or until becoming aromatic. Don't let the garlic color. Turn the heat down if it's cooking too fast.
Add the olives and cook, stirring and coating the olives in the fragrant oil for 3 minutes or until completely heated through.
Add the lemon juice and simmer for 30 seconds.
Serve warm to bring out the best flavor. These are good at room temperature, too. Reheat gently in a microwave oven or on the stove in a pan. Have lots of crusty bread ready for mopping up the juices.

Notes

Olives with pits usually taste better than their pitted counterparts. But use what you prefer - the marinade is what counts in this recipe.

Tips for Success

Go for Unpitted Olives – Unpitted olives offer more flavor, but pitted olives are fine for convenience.
Mix Olive Varieties – Combine different types like Kalamata or Castelvetrano for a deeper flavor profile.
Use High-Quality Extra Virgin Olive Oil – Good oil enhances the overall taste.
Keep Herbs Fresh – Replace dried herbs regularly or use fresh ones for better flavor.
Cook on Low Heat – Avoid burning garlic and herbs by warming the olives gently on low heat.
Taste the Chili – Test the chili pepper’s heat before adding to control the spice level.
Add Lemon Juice Last – Finish with a squeeze of lemon for tangy brightness.

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