Marinated Olives Recipe

Rinse and Dry

Place the olives (and capers if using) in a colander and rinse under cool running water to remove brine. Drain well and spread on a clean kitchen towel or paper towels; pat dry to remove excess moisture.

If any olives are very large, halve them lengthwise to allow the marinade to penetrate. Leave pits in if you prefer, or pit roughly half for easier serving.

Combine Ingredients

In a bowl or measuring cup, whisk together the olive oil, fresh lemon juice, and red wine vinegar until blended.

Add the thinly sliced garlic, chopped rosemary, thyme leaves, dried oregano, crushed red pepper flakes, lemon zest, black pepper and sea salt. Stir to combine so the salt begins to dissolve.

Place the dried olives and capers in a clean jar or airtight container. Pour the marinade over the olives, making sure the oil covers them; use a spoon to nestle olives under the oil if needed. Add orange peel strips if using.

Seal the container and refrigerate for at least 12 hours, ideally 24–48 hours, to allow flavors to meld. Turn or shake the jar once or twice during the first day to redistribute marinade.

Bring the marinated olives to room temperature before serving (remove from fridge 30–45 minutes ahead). Taste and adjust seasoning with a pinch more salt or pepper if desired.

Transfer olives to a serving bowl, spoon some of the marinade and sliced garlic over them, and sprinkle chopped parsley on top. Serve with crusty bread, cheese, or as part of an antipasti platter.

Store leftover marinated olives refrigerated up to 2 weeks; stir occasionally so the olives remain coated in oil. If oil solidifies in fridge, let sit at room temperature to re-liquefy before serving.