Description
Italian Marinated Olives are a flavorful appetizer featuring Castelvetrano and Kalamata olives infused with a fragrant blend of garlic, fresh rosemary, thyme, black peppercorns, red chili flakes, and lemon zest, all soaked in rich extra virgin olive oil. This quick 10-minute recipe allows the olives to soak up vibrant Mediterranean flavors, making them perfect for snacking, entertaining, or as a complement to any Italian-inspired meal.
Ingredients
Scale
Olives
- 1 (5.3 oz) jar Castelvetrano olives, drained
- 1 (5.3 oz) jar Kalamata olives, drained
Marinade
- 1 cup extra virgin olive oil
- 5 cloves garlic, peeled and smashed
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6-8 black peppercorns
- 1/2 tsp red chili flakes
- 1/4 tsp kosher salt
- Zest of 1 lemon
Instructions
- Prepare the Flavored Oil: In a small pan, combine the extra virgin olive oil, smashed garlic cloves, fresh rosemary, fresh thyme, black peppercorns, and red chili flakes.
- Heat and Infuse: Warm the mixture over medium heat for 3-4 minutes, gently swirling the pan to allow the garlic to become fragrant and the herbs to lightly sizzle. Be careful not to burn the garlic. Once fragrant, remove the pan from heat.
- Season the Oil: Add kosher salt and lemon zest to the infused oil, stirring to combine all the flavors thoroughly. Set the flavored oil aside to cool slightly.
- Combine Olives and Flavored Oil: Place the drained Castelvetrano and Kalamata olives in a serving jar or bowl. Pour the warm flavored oil over the olives, ensuring they are well-covered to absorb the marinade evenly.
- Marinate: Cover the jar or bowl and refrigerate the olives for at least 30 minutes to allow the flavors to develop. For best results, marinate for up to 3 days before serving.
- Serve: Remove the olives from the refrigerator and serve chilled or at room temperature as a delicious appetizer or snack.
Notes
- Marinating the olives for longer (up to 3 days) intensifies the flavor.
- Use a mix of olives for complexity; other varieties can be substituted based on preference.
- Store marinated olives in the refrigerator in an airtight container for up to one week.
- Allow the infused oil to cool slightly before pouring over the olives to avoid cooking them.
- This dish pairs wonderfully with crusty bread and cheese.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
