Marinated Olives and variation

Lynnda Cloutier


Another good hostess gift or an equally good appetizer. Source unknown

pinch tips: How to Cut a Watermelon




zesty olives:
1 lb. green olives
3 garlic cloves, peeled
1 1/2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 bay leaf, crushed
1 slices lemon
1 tsp. allspice
olive oil to cover

Directions Step-By-Step

Coriander Olives:
1 lb. black olives
1 small fresh hot pepper, seeded and cut in strips
1/2 cup coarsely chopped coriander
1 tsp. black peppercorns
Olive oil to cover

Lemon Fennel Olives:
1 lb. green olives
4 garlic cloves
1 Tbsp. fennel seeds
Zest and juice of 1 lemon
Olive oil to cover

Franklin Adams’s Kalamata Olives

1 lb. kalamata olives or other black olives
1 tsp. Orange zest
6 hot peppers, dried or fresh
Few sprigs fresh rosemary
Few sprigs fresh Greek oregano
Olive oil to cover

Orange Cardamom Olives:
1 lb. black olives
Zest of 2 oranges, cut in strips
2 tsp. cardamom seeds, lightly crushed
1 tsp. white peppercorns
Olive oil to cover

Thyme and Garlic Olives:
3/4 lb. black olives
3 garlic cloves, peeled and minced
1 to 2 Tbsp. fresh thyme leaves, or 1 to 2 tsp. dried
1 tsp. white peppercorns
Olive oil to cover

After draining and rinsing the olives, mix them with the herbs and spices and put them in a jar with a tight fitting lid. Pour oil over them and allow them to marinate for at least 2 days before using. if you’ve used garlic remove it after a few days so its strong flavor doesn’t overwhelm the other ingredients. The olives will keep in refrigerator for 6 months. Bring to room temperature before serving.

About this Recipe

Course/Dish: Other Appetizers