You’ll love these Easy Marinated Olives with shallot, garlic, herbs, and spices. It’s effortless to make, there’s no cooking required, and more importantly, you can enjoy these olives in many different ways.
I love eating these marinated olives for breakfast with a generous portion of feta cheese and a hunk of artisan bread. It’s salty and so satisfying.
Use olives with a pit to yield a more flavorful bite. Trust me, you won’t be disappointed.
Ways to Enjoy Marinated Olives
- Eat with pasta
- Serve with breakfast
- Top onto pizzas
- Add it to salads
- Or snack on them throughout the day
How to Make Marinated Olives
First, wash and dry the olives. Next, add them to a large mixing bowl. Then, add the shallot (or onion), garlic, lemon zest, spices, and herbs. Give a generous toss to combine.
Once mixed, add the olive oil. Give another toss to mix, then transfer the olives to a mason jar with a lid. Enjoy immediately or store in the fridge for up to 4 days. Make sure to pull the olives out of the fridge about 20 minutes before serving.
More Mediterranean Cravings
- Creamy Avocado Cacik
- Ras el Hanout Recipe
- Roasted Eggplant & Tomato Soup
- Authentic Kisir (Turkish Bulgur Salad)
Ingredients
Servings 4
- 1 cup green olives with pit, rinsed and dried
- 1 cup black olives with pit, rinsed and dried
- 1 shallot, finely chopped (or 1/4 small onion, finely chopped)
- 1 tablespoon lemon zest (about 1 lemon)
- 2 cloves garlic, finely chopped
- 2 teaspoons oregano
- 2 teaspoons Aleppo pepper flakes
- 1 tablespoon chopped parsley
- 1/2 cup extra virgin olive oil
Instructions
- First, wash and dry the olives. Next, add them to a large mixing bowl. Then, add the shallot (or onion), garlic, lemon zest, spices, and herbs. Give a generous toss to combine.
- Once mixed, add the olive oil. Give another toss to mix, then transfer the olives to a mason jar with a lid. Enjoy immediately or store in the fridge for up to 4 days. Make sure to pull the olives out of the fridge about 20 minutes before serving.
Note
This recipe was adapted from The Complete Mediterranean Cookbook (p. 26). with modifications made.
