When I’m getting ready for guests, I love setting out a few easy appetizers that make the table feel welcoming right away. A big bowl of glossy, herb-scented olives always does the trick. This marinated olives recipe is one of my go-to favorites, full of Mediterranean flavor, beautiful on the table, and so simple that you can toss it together while the coffee brews or before the doorbell rings. It’s the kind of appetizer makes entertaining feel effortless.
Marinated Olives 🫒
These Mediterranean marinated olives are wonderfully fragrant and full of bright, herby flavor. You’ll love that it’s a quick no cook appetizer you can make in advance — the flavors only get better as they sit. The combination of fresh parsley, basil, and a touch of chili makes every bite burst with warmth and freshness. Whether you’re planning a casual supper with friends or prepping for a weekend charcuterie board, this recipe helps you host without a hint of stress.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Green olives: Use pitted for easy snacking or unpitted for more flavor and firmer texture. You can also use Castelvetrano olives to give a buttery taste, while Kalamata bring a tangy bite.
- Extra virgin olive oil: Use a good-quality olive oil since it carries much of the flavor.
Celery: Adds a little crunch and freshness; substitute finely chopped fennel bulb for a more aromatic twist. - Garlic: Fresh, thinly sliced cloves infuse the oil with mild heat. If you prefer, roasted garlic adds a sweeter note.
- Chili flakes: A pinch brings warmth without overpowering. Omit if serving to spice-sensitive guests.
- Fresh parsley: Adds an authentic Mediterranean flavor.
- Fresh basil: Adds that soft, fragrant finish typical of a herb marinated olives mix.
- White wine vinegar: Brings tang and balance; red wine vinegar or lemon juice also works.
- Dried oregano: For depth and Mediterranean flair.
How to Make Marinated Olives
- Rinse the olives under cold water, then pat dry.
- In a bowl, combine olive oil, celery, garlic, chili flakes, parsley, basil, oregano, and vinegar. Add olives and toss to coat.
- Let it sit at room temperature for 1 hour. For a deeper flavor, refrigerate several hours, then bring to room temperature before serving.
Quick prep tips: Use a glass or ceramic bowl. For faster infusion, gently warm the oil until fragrant, then cool slightly before mixing. Add lemon zest for a bright finish.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Naturally vegan, gluten-free, and dairy-free.
Flavor Enhancements: Add orange zest, thyme, or rosemary for a deeper herbal flavor.
Add-In Options: Try cubed feta cheese, roasted garlic cloves, or slivered sun-dried tomatoes for variety.
Simple Substitutions: Swap white wine vinegar for lemon juice or champagne vinegar for a lighter taste.
Tips For Recipe Success: Always use glass or ceramic bowls for marinating; metal can react with the vinegar. Shake or stir the jar gently once a day to keep flavors even.
Stored properly in the fridge, they’ll keep for up to one week. The oil may solidify when cold, just let them sit at room temperature for 20–30 minutes and stir before serving.
Yes, but reduce the amount by half since dried herbs are more concentrated. The flavor will still be delicious, just a little less vibrant.
No, but pitted olives are easier for guests. If you use unpitted, set out a small dish for the pits.
If it’s been stored safely and refrigerated, you can use it within a few days as a flavorful drizzle for salads or roasted vegetables.
Hospitality Challenge
Hospitality in Action: Make a double batch of the marinated olives and pray while you stir, asking the Lord for warm, gospel-shaped conversations. Set out small bowls in two or three spots with toothpicks and a little dish for pits, and label one extra jar “for you” to send home with a guest or a neighbor who could use encouragement. As you place the bowls, let this guide your heart and words: “For we are the aroma of Christ to God among those who are being saved and among those who are perishing” (2 Corinthians 2:15, ESV). When a guest lingers by the olives, ask a gentle question about their week, listen well, and share one simple way Jesus has met you recently, then invite them back for a casual supper soon.
For an easy entertaining spread, serve these marinated olives alongside Sweet Creamy Pineapple Dip for a cool, creamy contrast, and add a bowl of Firecrackers (Spicy Ranch Snack Crackers) for a bit of crunch and spice. Southern Pimento Cheese Sausage Balls are always a hit if you want something heartier.
These herb marinated olives are a simple way to add flavor and beauty to your next gathering without turning on the stove. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Marinated Olives with Fresh Herbs
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Ingredients
- 2 cups green olives, pitted or unpitted
- 2 tablespoons virgin olive oil, extra
- 2 tablespoons celery, finely chopped
- 2 cloves garlic, about a tablespoon, finally sliced
- 1/4 teaspoon chili pepper flakes
- 3 tablespoons fresh parsley, chopped fine
- 2 tablespoons fresh basil, chopped fine
- 1 tablespoon white wine vinegar
- 1/4 teaspoon dried oregano
Optional Add-ins
- 1 teaspoon lemon zest
Instructions
Prepare the Olives
- Rinse the olives in a colander under cold running water.2 cups green olives
- Pat dry with a clean kitchen towel.
- Place olives in a medium mixing bowl.
Make the Marinade
- Drizzle the olive oil over the olives.2 tablespoons virgin olive oil
- Add celery, garlic, chili flakes, parsley, basil, oregano, and vinegar.2 tablespoons celery, 2 cloves garlic, 1/4 teaspoon chili pepper flakes, 3 tablespoons fresh parsley, 2 tablespoons fresh basil, 1/4 teaspoon dried oregano, 1 tablespoon white wine vinegar
- Stir well until all the olives are evenly coated.
Marinate
- Let the olives sit at room temperature for at least 1 hour absorb the flavors.
Serve & Store
- Before serving, sprinkle with extra parsley or a pinch of chili flakes if desired.
- Store leftovers in a glass jar with a tight-fitting lid in the refrigerator. Use within 1 week.
Gina’s Notes and Tips
Gina’s Quick Tips & Add-Ins
- Use a mix of green and black olives for color and flavor.
- Pitted olives make serving easier, but unpitted stay firmer.
- Let marinate at least 1 hour, but overnight gives the best flavor.
- Add-ins: lemon zest, orange peel, feta cubes, roasted garlic, or sun-dried tomatoes.
- Use good-quality olive oil, it makes all the difference.
- If oil solidifies in the fridge, bring olives to room temp and stir before serving.
Storage
Room Temperature: Safe for up to 2 hours while serving.Fridge: Store leftovers in a glass jar with a tight-fitting lid for up to 7 days.
Freezer: Not recommended, as olives can become mushy once thawed.
Reheat: No need to reheat, let them come to room temperature before serving for the best flavor and aroma.
