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This simple marinated olives recipe is quick and easy to whip up, packed with bold flavors, and made with pantry staple ingredients! It’s great for a healthy snack, fancy appetizer, or adding to salads.
Marinated olives at a restaurant or olive bar are absolutely delicious. But they come with a premium price! The good news is they’re easy to make at home and you might have everything on hand for them right now.
With just a few simple ingredients, you can transform plain olives into a flavorful nibble that feels gourmet!
Why Make Your Own Marinated Olives?
Store-bought marinated olives are convenient, but making them at home lets you customize the flavors to your liking. Plus, homemade versions are a lot more budget-friendly!
Whether you’re serving them as a party appetizer, an addition to cheese or charcuterie boards, or just enjoying them as a snack, this will become one of your go-to recipes.
Marinated Olives Recipe Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Canned whole black and green olives – Rinse and drain them well. I use medium-sized olives, but you can use small or large as long as they’re whole (not sliced).
- Extra-virgin olive oil – Adds richness, and helps the seasonings coat the olives.
- Red wine vinegar – Or white wine vinegar.
- Sugar – Use regular granulated white sugar (or a keto sugar replacement).
- Coarse kosher salt – Use less if using fine (table) salt.
- Crushed red pepper flakes – For pretty pops of red color and a touch of spicy heat.
- Dried Italian herb seasoning – I wanted to use pantry staples to keep this appetizer recipe easy and accessible, but if you have fresh herbs on hand, by all means use them instead.
- Garlic – Fresh, raw garlic adds a ton of flavor to these olives.
- Bay leaf – Adds a subtle depth of flavor with earthy, slightly floral notes. It enhances the complexity of the marinade without overpowering the other ingredients. While you don’t eat the bay leaf itself, letting it sit in the marinade infuses an herby aromatic quality that complements the olives beautifully.
Step-by-Step Instructions
- Add all ingredients to a large bowl and toss to coat.
- Transfer to a glass container with a lid and refrigerate at least 8 hours before serving so the flavors can blend (24 hours is better so the olives can absorb all the punchy flavors!).
Storage
Store in an airtight container in the fridge for up to 2 weeks in the fridge.
Tips For the Best Easy Marinated Olives Recipe
- You don’t need to use high-quality olives – Of course high-quality olives will give you the best flavor and texture. But the beauty of marinating olives is that they take on the flavors that you marinade them with, so even less expensive olives taste fantastic.
- Experiment with flavors – Try adding citrus zest, fresh herbs, or seeds (such as fennel or cumin seeds) for a unique twist.
- Serve at room temperature – Cold olive oil solidifies, so take the olives out of the fridge about 30 minutes before serving.
How to Serve Marinated Olives
Marinated olives pair beautifully with a variety of dishes. Serve them:
- As a simple appetizer alongside crusty bread
- On a cheese or charcuterie board
- Tossed into salads or pasta dishes
- As a topping for grilled or roasted meat or fish
Frequently Asked Questions
Yes! Whole green, black, or Kalamata olives all work well. For the best flavor, use a mix of different varieties.
Also, pitted or unpitted olives will work well. Olives with pits tend to taste fresher with a more intense flavor and less mushy texture, but you can use whatever is in your pantry or fits into your budget.
Extra-virgin olive oil is the best choice for its rich flavor (and not to mention health benefits!). Avoid using lower-quality oils, as they can affect the taste.
Rosemary, thyme, and oregano are some of my favorites. However, feel free to experiment to make this recipe your own!
More 5-Minute Appetizer Ideas
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Marinated Olives Recipe
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Ingredients
- 6 ounce can whole black pitted olives rinsed and drained (medium size)
- 6 ounce can whole green pitted olives rinsed and drained (medium size)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar or white wine vinegar
- 1 teaspoon granulated white sugar or a keto sugar substitute
- 1/2 teaspoon coarse kosher salt use less if using fine table salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried Italian herb seasoning
- 2 large cloves garlic crushed
- 1 bay leaf
Instructions
- Add all ingredients to a large bowl and toss to coat.
- Transfer to a glass container with a lid and refrigerate at least 8 hours before serving so the flavors can blend (24 hours is better!).
Notes
- Storage: Store in an airtight container in the fridge for up to 2 weeks in the fridge.
- Serving Size: If using medium-sized olives, each serving is about 10 olives.
- Net Carbs: Even if you use regular granulated sugar (instead of a keto sugar replacement), each serving only has 0.9 grams of net carbs (each serving is 10 olives).
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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