Make Your Own Marinated Olives

The holidays may be over, but you’re still going to need to keep up with home entertaining if you want to get through the remaining dreary winter season. If you keep surrounded by friends, food, and wine, spring will be here before you know it.

The perfect complement for any entertaining party or pre-dinner noshing platter: marinated olives. They’re the ideal appetizer: individual seasoned, salty bites that you can pop in your mouth while gabbing and sipping on a glass.

Anyone that’s bought quality marinated olives at an olive bar knows there is a hefty price for these savory poppers. Fortunately, you can make your own freshly marinated olives at home with regular kitchen staples. No need to pay ten dollars a pound at the olive bar for “gourmet” marinated olives when you’re making your own from scratch.

The basic formula for marinated olives is simple: whole olives, olive oil, citrus, and herbs. Combine, marinate, serve. That’s it.

Start with freshly squeezed citrus juice from lemons, oranges, or grapefruit. Add half as much olive oil as you have juice (a ratio of about 1 cup juice to ½ cup oil is plenty). Add a heaping tablespoon or two of rubbed, dried herbs—for winter, try rosemary and thyme or fennel and oregano. Season with salt and pepper, and marinate overnight or up to 4 days in the fridge.

Serve your fabulous marinates olives with crostini, cheeses, and wine for the ultimate know-how dinner nosh.


1 Comment
  1. I have an olive tree in the back and my boyfriend picked some to be cured. We’ve had them sitting in salt for 2 weeks and they’re tasting like fresh black olives. Though, I think they still have a bitter taste to it from the skin. Any suggestions on how to fix it?

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