Marinated Olives with Fresh Herbs

A wooden bowl filled with green olives garnished with chopped herbs and small pieces of garlic, placed on a wooden board with fresh parsley and garlic cloves in the background.

This marinated olives recipe is a quick no cook appetizer made with garlic, olive oil, and fresh herbs for a bright Mediterranean flavor. It’s easy to make ahead, keeps well in the fridge, and brings color and freshness to any appetizer spread or charcuterie board.

Course Appetizer

Cuisine Italian

Keyword fresh, healthy, quick

Prep Time 10

Marinate 1

Total Time 1 10

Servings

Calories 66

Author Gina Dickson

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.

Video

Notes

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.

Nutrition