These homemade Marinated Olives will bring your next gathering to a whole new level! They’re the perfect appetizer for just about anyone, despite most dietary restrictions, and the flavors are so unique thanks to the herbaceous sweet and spicy marinade. I add everything to a jar, give it a good shake, and let it sit for a few hours before serving. So simple, but so delicious! Plus, they’ll last up to 1 week in the refrigerator (longer, if you freeze them!), meaning nothing goes to waste.
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What Are Marinated Olives?
This easy recipe takes those ordinary jarred olives you find at the store and transforms them into a flavor-packed, addictively delicious party snack! I use fresh herbs, orange peel and juice, red pepper flakes, garlic cloves, peppercorns, and olive oil to make a simple marinade that infuses the olives with bold, zesty flavors.
Making marinated olives at home is cheaper than buying them pre-made when you’re using up what you may already have on hand, and you can customize the flavors to your liking. They’re a fun addition to any charcuterie spread or cheese board and make a great DIY gift for friends and family!
Ingredients
Here’s what you’ll need to make this marinated olives recipe:
- Olives: You can use any type you like, but I’d recommend going for a Mediterranean mix for a nice variety of flavors and colors. Olives are super expensive, but these ones I found at Walmart were the best deal ($0.20 per ounce.)
- Fresh Rosemary & Fresh Thyme: These hardy herbs hold up very well in the olive oil and add an earthy, savory flavor. I like fresh herbs as they aren’t as overpowering as dried herbs and look super pretty in the jar.
- Orange: I use the juice and peel from one orange to add a sweet and citrusy flavor. You can use any medium-sized orange you have on hand—I usually just grab whatever is cheapest at the store.
- Cracked Red Pepper Flakes: Adds a subtle heat to the olives. You can adjust the amount based on your spice preference.
- Garlic: The flavor fresh garlic adds to this marinade is unbeatable. I smash each clove with the side of a knife or the bottom of a glass before adding them in. This releases the oils and intensifies the flavor without being overwhelming.
- Black Peppercorns: I love the extra kick of flavor that whole black peppercorns add to the mix.
- Olive Oil: The base of the marinade! I suggest using a good quality olive oil if that fits into your budget, but any type will work.
Should I Use Pitted or Unpitted Olives?
I like olives with the pits intact, so their texture remains firm, but any olives will work in this recipe because of the flavorful marinade! So you can use pitted, unpitted, or a mixture of both—whichever you prefer or have on hand. This is a great way to consolidate multiple jars of olives you may have in the fridge and bring new life to them!
Recipe Variations
I love how easy this recipe for marinated olives is to customize. Here are some ideas to switch up the flavors:
- Instead of orange peel, try using lemon or lime for a different citrus flavor
- Want a bit more heat? Try dried chili peppers instead of red pepper flakes
- Add some feta or cheddar cheese cubes for an antipasto-style snack
- Capers work great in the mix, too!
- Instead of olives, use this marinade for onions, cucumbers, and other veggies—yum!
Reuse the Leftover Marinade!
Don’t waste this tasty marinade/brine! Once you’ve enjoyed your olives, the leftover marinade makes the best salad dressing. Whisk it with a little vinegar of your choice, and then pour over a simple salad for a super fresh and easy dressing. I love a budget-friendly, no-waste recipe!
Serving Suggestions
I like serving these marinated olives gently warmed in the oven with some sliced bread and cheese, but they’re just as delicious on their own as an easy appetizer. Add them to your charcuterie boards with crackers, white bean hummus, cured meats, bruschetta, and other nibbles for the perfect party spread. Or, use them as a topping for avocado toast or mixed into a pasta salad.
However you choose to serve them, I recommend warming them up slightly or bringing them to room temperature for maximum flavor!
Marinated Olives Recipe
Servings 7 servings (¼ cup olives per person) Total Yeild: 1 ¾ cups (including brine)Ingredients
- 1 orange, reserving all of the peel + juice ($0.77)
- 1 ½ cups Mediterranean olive mix*, drained ($2.40)
- 4 cloves garlic, smashed but kept whole ($0.09)
- 2 sprigs fresh rosemary ($0.19)
- 2 sprigs fresh thyme ($0.05)
- ¼ tsp cracked red pepper flakes ($0.05)
- 1 tsp black peppercorns, whole ($0.08)
- ½ cup olive oil ($1.55)
Instructions
- Peel orange with a vegetable peeler and juice the rest of it. Gather all ingredients.
- Layer olives, garlic, the orange peel, fresh rosemary, fresh thyme, red pepper flakes, and black peppercorns in a 16Oz mason jar. Pour orange juice and olive oil over the top.
- Screw on the jar lid and shake vigorously to blend the flavors.
- Let olives marinate at room temperature for 2 hours. Alternatively, you can put the jar in the fridge for up to 1 week, allowing olives and marinade to come back to room temperature before serving.
See how we calculate recipe costs here.
Equipment
- 16oz. Mason Jars
- Vegetable Peeler
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
how to make Marinated Olives – step by step photos
Peel 1 orange with a vegetable peeler and juice the rest of it. Gather all ingredients.
Layer 1 ½ cups olives, 4 smashed cloves of garlic, the orange peel, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, ¼ tsp cracked red pepper flakes, and 1 tsp whole black peppercorns in a 16Oz mason jar. Pour orange juice and ½ cup olive oil over the top.
Screw on the jar lid and shake vigorously to blend the flavors.
Let olives marinate at room temperature for 2 hours. Alternatively, you can put the jar in the fridge for up to 1 week, allowing olives and marinade to come back to room temperature before serving.
These citrus marinated olives are one of the easiest snacks you can make, and they’re perfect for any occasion!
I wish there were reviews of this
This recipe sounds delicious! But is it safe to leave garlic in oil for up to two weeks? The National Center for Home Food Preservation says four days and the USDA says a week.
Yes, safe. It’s in the fridge!
Botulism grows at fridge temperatures…that’s why you’re not supposed to keep garlic oil for long, even in the fridge. https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil
Hey, Luisa. According to the USDA, 1 week is safe. If you’re really concerned, skip the garlic altogether. It tastes just as great without it. Enjoy!
I think I’ll make a triple batch, and put them in small jars, and gift as gifts. Thanks for the recipe!