These Marinated Green Olives are a perfect snack, simple appetizer, or charcuterie board addition. They’re marinated in olive oil, orange zest, aleppo pepper, and smashed garlic – so they’re zesty, slightly smoky, and super bright. This is by far one of my favorite ways to enjoy olives.
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Ingredients
Just five simple ingredients and you’re well on your way to a super flavorful snack. For the quantities and full recipe please refer to the recipe card at the end of this post.
- Olives: a full jar of olives. I used green olives for this recipe – specifically castelvetrano which I think are the best olives, but any kind of olives work.
- Olive oil: a good quality extra virgin olive oil helps bring flavor and make the base for the marinade.
- Orange zest: bright and citrusy, but not too sour. You can also use orange peel if you're looking for a more mild orange flavor.
- Aleppo pepper: a pepper spice that is mildly spicy and a little sweet and smoky. You'll likely find it in your grocery store but if not look for a Mediterranean specialty store.
- Garlic: smashed garlic cloves – not minced or grated because that’ll be too strong of a flavor.
Ingredient substitutions
- Instead of orange zest you can use mandarins, tangerines, or grapefruit. For a slightly more sour flavor, you could use lemon zest.
- To go spicier, I’d recommend red pepper flakes (chili flakes), and to go more mild if you're adverse to spice, I’d recommend sumac or smoked paprika.
- If you can’t have raw garlic, just omit it.
- If you don't have the ability to zest the citrus, I'd suggest adding the peeled rind. Otherwise you can add a bit of the citrus juice.
How to make
These delicious marinated olives are an incredibly easy appetizer that’s honestly so impressive, there’s really only one step!
Combine all ingredients – in a bowl mix together the olives with the extra virgin olive oil, orange zest, aleppo pepper, and smashed garlic. Let the ingredients sit together for a couple of hours before serving so the flavors can meld.
Tips and tricks
- Make ahead! Make these up to a week in advance – store them in the fridge and take them out about an hour before you serve because the olive oil will solidify.
- Swap in any of your favorite olives, or even a mix.
- If you choose olives that have pits, serve this with a little side bowl so people have a place to put the pits.
- Serve with little toothpicks or something similar so people don’t have to use their hands to pick up the olives.
- Marinated olives are best served at room temperature.
- If you have leftovers, they'd be a great addition to a greek salad! Just be aware of the pits.
Recipe additions
- If you'd like to add fresh herbs, I'd recommend parsley, oregano, fresh rosemary, or fresh thyme.
- If you'd like to add cheese, I'd recommend feta cheese or goat cheese.
- You can add bay leaves for a subtle earthy flavor.
- Add fennel seeds or crushed coriander seeds.
How to serve
These marinated olives are a perfect addition to an antipasto platter or cheese board, some ideas for what to serve with either is below!
- Antipasto platter – roasted red peppers, mozzarella cheese balls, marinated artichokes, slices of salami, pepperoncini.
- Cheese board – a combination of cheddar cheese, parmesan cheese, and brie cheese, with crackers and your favorite jam.
Storage
Marinated olives can be stored in the fridge in an airtight container for up to 2 weeks. The olive oil will solidify a bit, so bring them out to room temperature at least an hour before serving.
FAQs
Sure! I think the olives with the pits are juicier, but it’s just personal preference.
The difference in olive variety comes from when the olive is picked – green olives (such as castelvetrano olives) are picked before they are fully ripe, giving them a slightly bitter flavor and more firm texture. Whereas black olives (such as kalamata olives) are picked after they are ripe, giving them a sweeter flavor and slightly softer texture.
It’s a brine that keeps them fresh and flavors them – typically a mixture of water, salt, and vinegar.
Somewhat, they are high in antioxidants and healthy fats, but also high in salt. More details on them here!
Did you make this recipe? Leave a rating and review below and tag me on social!
📖 Recipe
Marinated Green Olives
Ingredients
- 10 oz castelvetrano olives
- 1 tablespoon extra virgin olive oil
- 1 teaspoon orange zest
- 1 clove garlic smashed
- 1 teaspoon aleppo pepper
Instructions
- In a bowl mix together the olives with the extra virgin olive oil, orange zest, aleppo pepper, and smashed garlic. Let the ingredients sit together for a couple of hours before serving so the flavors can meld.
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