Marinated Olives with Garlic, Thyme and Rosemary

I hope you enjoy this tasty recipe for Marinated Olives with Garlic, Thyme and Rosemary.

The beautiful photos from Sylvie of Gourmande in the Kitchen.

I think these Marinated Olives with Garlic, Thyme, and Rosemary look perfect for simple holiday entertaining.

Welcome, Sylvie!

When you are hosting a dinner party, it’s tempting to overextend yourself making a variety of appetizers.

Usually a few little nibbles before dinner are all you need.

One of my favorite things to serve when having cocktails before dinner is olives.

marinated olives recipe

Click to save this recipe for Marinated Olives with Garlic, Thyme and Rosemary to Pinterest. 

It doesn’t take much to transform good olives into great ones.

With just a little olive oil, some crushed garlic, aromatic herbs and lemon peel you have an easy make-ahead appetizer for entertaining.

Choose a variety of good quality olives, favoring high quality un-pitted olives over lower quality pitted ones.

An assortment of olives is what you are after: large and small, green and black.

Fragrant thyme and rosemary lend a complex flavor and aroma to the salty olives that is intensified by the pure bright flavor of lemon zest.

For a little Provencal twist I add a shot of Pastis (anise-flavored liqueur) to mine for a delicate and subtle anise flavor.

The olive oil is gently heated until the garlic turns golden and the rosemary and thyme release their fragrant oils.

The mixed olives are stirred in and left to marinate in the herb and oil mixture becoming more flavorful with time.

This recipe can easily be doubled and the olives stored in the refrigerator for up to 2 weeks.

Make a few batches to serve, to gift or eat straight from the jar.

Make sure to save the leftover infused olive oil for dipping bread.

NOTE:

If you don’t purchase already pitted olives, remember to put out a small dish so guests have a place to put the pits when they are eating these marinated olives.

recipe for marinated olives

Click to save this recipe for Marinated Olives with Garlic, Thyme and Rosemary to Pinterest. 

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Then,  browse the recipe index for even more tasty ideas!

Take advantage of summer’s colorful and delicious produce and make this Roasted Tomato Crostini with Walnut Almond Pesto and Goat Cheese.

Tomato, cucumber, onion, garlic, lemon, and oregano make up this Greek take on the classic Pico de Gallo.

Greek Pico de Gallo is a great fresh appetizer!

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These Shrimp Stuffed Mushrooms have a wonderful depth of flavor from all of the delicious ingredients: portobello mushrooms, shrimp, fresh basil and rosemary, extra virgin olive oil, parmesan cheese.

This simple White Bean Bruschetta is a quick make-ahead appetizer to help simplify holiday entertaining and potlucks.

Make these tasty Rosemary Cheese Bites to serve along side cheese at your next party.

Learn How to Plan a Cheese Tasting Party – it is so simple and one of the easiest appetizer party ideas! Guest will love bringing their favorite wines to pair with cheese.

Asparagus Prosciutto Puff Pastry Pizzas might sound fancy but they are super simple to prepare and packed with the flavors of fresh asparagus, prosciutto, sun dried tomatoes, ricotta, and parmesan.

If you plan on making Hard Boiled Eggs for Deviled Eggs, make sure you buy your eggs ahead of time. Older eggs are easier to peel!

In this Spiced Pomegranate Apple Cider Mulled Wine, fresh pressed apple cider, tart pomegranate juice, and Tempranillo pair with mulling spices and fresh fruit.

It is the perfect holiday inspired cocktail to pair with appetizers.

What are your favorite appetizers to serve at parties?

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Marinated Olives with Garlic, Thyme and Rosemary

Marinated Olives with Garlic, Thyme and Rosemary

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 1 days
Total Time: 1 days 15 minutes
With just a little olive oil, some crushed garlic, aromatic herbs and lemon peel you can prepare these Marinated Olives with Garlic, Thyme and Rosemary. They are the perfect, easy, make-ahead appetizer for entertaining.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, peeled and smashed
  • 3 sprigs of fresh thyme
  • 1 sprig of fresh rosemary, leaves removed from the stem
  • Peel of half a lemon, cut into thin strips
  • 10oz mixed olives
  • 1 Tablespoon Pastis (or alternatively add 1/4 tsp dried fennel seeds with the other herbs to the oil)

Instructions

  1. In a medium skillet, heat the olive oil, garlic, thyme, rosemary and lemon peel over medium-low heat for about 2 to 3 minutes until the garlic and herbs become fragrant.
  2. Add the olives, toss to coat and gently heat until warmed through.
  3. Add the Pastis and take off the heat.
  4. Transfer to a jar to cool, then cover and refrigerate for 1 to 3 days to marinate if not using immediately.
  5. Remove jar from refrigerator an hour or two before serving and bring to room temperature.
  6. Alternatively, gently re-heat the olive mixture in a small saucepan over low heat until warmed through and serve.
  7. Scoop the olives into serving bowl and drizzle a bit of the warmed oil over the top.

Notes

This recipe can easily be doubled and the olives stored in the refrigerator for up to 2 weeks.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 209 Total Fat: 21g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 0mg Carbohydrates: 6g Fiber: 3g Sugar: 0g Protein: 1g

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About the Author:

sylvie profile picSylvie Shirazi is a freelance food photographer and food writer.

On her blog, Gourmande in the Kitchen, she celebrates the joy that food brings to our lives every day.

Her motto is “cook simply.” She believes that good food isn’t fussy or pretentious; it’s simple, it’s real and it’s made with love for those we love.

Through her blog, Sylvie hopes to inspire others to follow their instincts, trust their taste buds, and find a sense of confidence in the kitchen.

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