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marinated olives italian antipasto recipe

Marinated Olives with Garlic, Herbs, and Lemon

This marinated olive recipe blends kalamata, Castelvetrano, and Manzanilla olives in a fragrant olive oil infused with garlic, fresh herbs, and a touch of citrus. The dish is quick to prepare, offering bold flavors with minimal effort — perfect for an easy yet elegant appetizer.
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Prep Time 10 minutes
Cook Time 7 minutes
marination time 13 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer / Snack
Cuisine: Italian / Mediterranean
Calories: 115
Ingredients Method Notes

Ingredients
  

  • Olives mix of Kalamata, Castelvetrano, Manzanilla: 1 to 1.5 cups
  • Extra virgin olive oil: 1 cup
  • Garlic cloves smashed: 1-3 cloves
  • Lemon zest: 1 tsp
  • Fresh rosemary or thyme: A few sprigs
  • Fennel seeds or coriander seeds optional: 1 tsp
  • Red pepper flakes or fresh chili optional: A pinch or a few slices
  • Lemon juice: From 1 lemon
  • Fresh herbs optional: Oregano, thyme, rosemary
  • Salt and pepper to taste

Method
 

Warm Aromatics:
  1. Place a medium skillet over low heat and add about 1 cup of extra virgin olive oil.
  2. Add 1-3 smashed garlic cloves, fresh rosemary or thyme, and a strip of lemon zest. Warm them gently for 1-3 minutes until you smell the herbs. Avoid browning the garlic.
Heat the Olives:
  1. Add your choice of olives (Kalamata, Castelvetrano, and Manzanilla) into the warm oil. Toss them gently so each olive gets coated with the oil mixture.
  2. Heat for about 3-5 minutes, stirring occasionally, until the olives are warmed through.
Finish with Lemon:
  1. Off the heat, squeeze fresh lemon juice over the olives and stir to combine.
  2. Optionally, add a pinch of red pepper flakes or fresh chili for a bit of spice.
Rest and Serve:
  1. Transfer the olives to a bowl or jar and let them rest for 30 minutes to allow the flavors to develop.
  2. Serve warm or at room temperature with crusty bread or cheese. Store leftovers in the fridge for up to 2 weeks.

Notes

  • You can adjust the number of olives depending on the serving size, or swap out some for your preferred varieties.
  • To enhance the flavor, let the olives sit overnight in the fridge.
  • The oil will solidify in the fridge, but it will return to liquid at room temperature. If reheating, do so gently to avoid burning the garlic.