Marinated Olives with rosemary, orange, and garlic are an easy appetizer, especially for the holidays. For a festive snack, add the olives to a cheese board with Baked Brie with Fig Jam.
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This post was originally published in October 2019 and has been fully updated.
Marinated olives are one of the easiest snacks to prepare. Rosemary, orange, and garlic bring a bold trifecta of flavors.
These olives—like this olive tapenade and olive caprese skewers—are ideal for everything from casual snacking to elegant entertaining. Keep reading for all of my serving ideas!
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Ingredients Notes
- Green olives: Castelvetrano olives are a favorite of mine. They have a firm bite and a buttery flavor that is milder than that of Spanish olives. For a variation, try Picholine olives.
- Black olives such as canned black olives, Kalamata, or Nicoise can all be used.
- Fresh rosemary has a wonderful flavor and aroma. It's a hearty herb that holds up well in the marinade.
See the recipe card for complete instructions and ingredient amounts.
How to Make Marinated Olives
Step 1: Add the oil, garlic, rosemary, orange zest, and red pepper flakes to a small saucepan. Heat over low heat for 3-5 minutes until warm.
Step 2: Add the olives to a heat-proof glass jar, like these Weck canning jars, and pour the warm oil mixture over them. Once cool, store in the fridge or serve immediately.
Serving Ideas
These olives are delicious at any time of the year but are especially festive during the holidays.
- Serve warm or at room temperature.
- Add these olives to an antipasto platter or cheese board with these goat cheese and fig jam bites.
- Add to salads or pasta salads.
- Serve a bowl for snacking during football games or movie-watching.
- Add a bowl of these olives to a brunch or appetizer buffet.
- Serve alongside a make-your-own-sandwich bar.
- Gift jars of these olives to friends and family during the holidays.
Marinated Olive FAQs
Castelvetrano olives are a variety of olives from the Valle Del Belice region of Sicily, Italy. They are best known for their buttery flavor and meaty texture.
Green olives are harvested when they are less ripe. Black olives are left on the tree longer to ripen, thus turning a deeper, dark color.
Unopened jars should be stored in a cool, dry place such as a pantry. Once opened, store the olives in the refrigerator.
Other Small Bites You May Enjoy
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📖 Recipe Card
Easy Marinated Olives
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EQUIPMENT
Ingredients
- ½ cup olive oil
- 1 tablespoon fresh rosemary leaves
- 2 cloves garlic (thinly sliced)
- ½ teaspoon red pepper flakes (or to taste)
- zest of one orange
- 1 cup pitted Castelvetrano olives (or Picholine olives)
- 1 cup pitted black olives (canned, Kalamata, or Nicoise)
Instructions
- Combine the oil, rosemary, garlic, red pepper flakes, and orange zest in a small saucepan. Heat over low for 3-5 minutes until warm.½ cup olive oil, 1 tablespoon fresh rosemary leaves, 2 cloves garlic, ½ teaspoon red pepper flakes, zest of one orange
- Add the olives to a heat-proof glass jar and pour the warm oil mixture over the top. Marinate for 30 minutes until cooled to room temperature. Store in the fridge for up to seven days. Bring the olives to room temperature before serving.1 cup pitted Castelvetrano olives, 1 cup pitted black olives
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
I love having these olives in my fridge for adding to salads or snack plates during the week.