Italian Marinated Olives Recipe – Easy Homemade Appetizer with Fresh Herbs
These Italian marinated olives are tossed with fresh herbs, citrus zest, and garlic for a briny, aromatic appetizer that’s perfect for parties, gifting, or snacking. Quick to prepare and bursting with Mediterranean flavor, they’re a crowd-pleaser for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (including marinating time)
- Yield: 2 cups (about 6-8 servings) 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
- 1 cup green olives, pitted (Castelvetrano or Manzanilla)
- 1 cup black olives, pitted (Kalamata or Gaeta)
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh oregano, chopped
- Zest of 1 large lemon
- Zest of 1 medium orange
- 3 cloves garlic, thinly sliced
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon flaky sea salt, or to taste
- 1 bay leaf (optional)
- 2 tablespoons white wine vinegar (optional)
Instructions
- Drain olives if packed in brine. Rinse gently under cold water to remove excess salt, then pat dry with paper towels.
- Finely chop rosemary, thyme, and oregano.
- Use a microplane to zest the lemon and orange, avoiding the bitter white pith.
- Peel and thinly slice the garlic cloves.
- In a mixing bowl, add olives, chopped herbs, citrus zest, garlic, red pepper flakes, black pepper, and salt. Pour in olive oil and toss gently until well coated. Add white wine vinegar and bay leaf if using.
- Stir with a wooden spoon or spatula to distribute the herbs, zest, and oil evenly.
- Transfer the olive mixture into a clean jar or airtight container. Seal and refrigerate for at least 2 hours, preferably overnight.
- After marinating, taste the olives and adjust salt, pepper, or herbs as needed.
- Remove from fridge about 30 minutes before serving. Stir gently and plate with extra herbs or citrus zest.
Notes
For best flavor, marinate the olives overnight. Taste before adding extra salt, as olives can be quite salty. Use only the colored part of the citrus peel for zest to avoid bitterness. The recipe is flexible—swap herbs or citrus based on season and preference. If olives are too salty, rinse and toss with fresh olive oil and lemon juice. Store in the fridge for up to a week; flavors deepen over time.
Nutrition
- Serving Size: About 1/4 cup (40g)
- Calories: 80
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 2
- Fiber: 1
- Protein: 1
Keywords: Italian marinated olives, appetizer, olives, fresh herbs, citrus zest, vegan, gluten-free, Mediterranean, party snack, easy recipe