Marinated Olives

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Spring is the perfect time for a lively brunch with friends and family. Start with these Marinated Olives, savory little bites of “wow” that few guests will be able to resist.


With so many varieties available, experiment with different olive flavors. Black ripe olives, for example, are milder than their cousins, the Spanish green and Greek Kalamata.

Olives have between 4 and 7 calories each, depending on size. They pair well with robust wines. Click here for a handy Olives 101 chart.

All of the ingredients in our weekend recipe should be available at your local natural and organic food store. 

Marinated Olives

Makes 1 dozen appetizers (2½ cups olives)

1 can (7.75 ounces) ripe pitted olives, drained
1 jar (5.75 ounces) Spanish green olives, drained
1/4 cup olive oil
1 tablespoon Italian seasoning
1/2 teaspoon minced garlic
1/2 teaspoon chili pepper
1 tablespoon lemon juice

In a jar with a tight-fitting lid, combine all ingredients. Cover; shake to coat.

Refrigerate at least 2 hours or up to 10 days before serving.

Serve at room temperature, with wooden picks, as an appetizer. Or, serve over lettuce leaves and sliced tomatoes as a salad.

Recipe and photo courtesy Gourmet Garden and Lindsay Olives

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