Marinated Olives

Marsha Gardner


Another great item to keep marinating in the frig for those quick and easy snacks or appetizer. We love all kinds of olives at our house and they are hard to keep.


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1/4 lb
green olives
thin lemon slices
2 tsp
coriander seed
olive oil, extra virgin
1/4 lb
ripe olives
red bell pepper
1 small
hot chili pepper
1 sprig(s)
fresh thyme

How to Make Marinated Olives


  • 1Place green olives in a jar with a tight-fitting lid. Cut each lemon slice into quarters and add to olives.
  • 2Lightly crush coriander seed and 1 of the garlic cloves and add to green olives. Cover with olive oil and seal jar.
  • 3Place ripe olives in a separate jar. Crush remaining garlic and cut pepper and chili into very fine strips, removing seeds. Add to olives with thyme. Cover with olive oil and seal jar.
  • 4Refrigerate 2 days before transferring to a serving dish to serve. If the jars are resealed the olives will keep indefinitely.
  • 5The oil may be used for salad dressing, cooking or for dipping.

Printable Recipe Card

About Marinated Olives

Course/Dish: Vegetable Appetizers
Other Tag: Quick & Easy

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