Easy Marinated Olives
Marinated Olives - easy, easy and irresistibly delicious! Perfect for parties, add to a charcuterie board or pop a few in your mouth for a quick snack. Whips up in 5 minutes!
Servings: 6
Calories:
Equipment
- jar(s) or other container for olives
Ingredients
- 2 cups olives (combination green/castelvetrano and kalamata used) PITTED
- 1 whole lemon zest only
- 4 tablespoons extra virgin olive oil good quality
- 3 cloves garlic peeled and rough chopped
- 3-4 sprigs fresh thyme left whole
- 2-3 sprigs fresh rosemary left whole
- 1/4 teaspoon crushed red pepper or more to taste
- 1/4 teaspoon sea salt
- pinch black pepper
- jars ONE 12 ounce or THREE ounce jars for individual serving
Instructions
- Drain olives in a colander. Rinse in cold water, use paper towels to dry excess water from the olives then set aside.
- To a medium bowl, whisk oil, garlic, lemon zest, crushed red pepper flakes, salt and black pepper together.
- Add olives, gently turning to coat them. Layer olives in a glass jar, small dish or airtight container with the fresh herbs.
- Cover and refrigerate at least 30 minutes or overnight for best flavor (can make even a couple days ahead of time. The olives are more flavorful the longer they marinate.
- Remove olives from the fridge 30-45 minutes before serving so the olive oil comes to room temp and the color and texture of the oil is restored.