Marinated Kalamata Olives

Name: Marinated Kalamata Olives
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 8 servings
Cuisine: mediterranean
Ingredients: 4 cup Kalamata olives (drained, rinsed if very salty); 0.5 cup extra virgin olive oil (good quality); 1 pcs lemon (zest from the whole lemon, plus 2 tbsp juice); 3 pcs garlic (cloves, thinly sliced); 1 pinch red chili flakes; 2 tbsp fresh rosemary (leaves, roughly chopped); 1 tbsp fresh thyme (leaves); 2 pcs bay leaf; 1 tsp black peppercorns (lightly crushed); 0.5 tsp fennel seeds; 1 pinch salt (only if olives are not already very salty)

RATING

0.0/5

TASTE SCORE

8/10

Plump, briny Kalamata olives steeped in a warm bath of extra virgin olive oil, lemon zest, and aromatic herbs. A touch of garlic and a whisper of red chili flakes give them just enough kick. They come together in minutes but taste like you fussed for hours — perfect for nibbling before dinner or alongside a cheese board.

PREP

COOK

SERVES

1 CUP

308 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the olives and aromatics.
1.Drain and rinse the olives if they are very briny.
2.Use a vegetable peeler to strip wide pieces of zest from the lemon; juice the lemon separately.
3.Thinly slice the garlic cloves and roughly chop the rosemary leaves.
TIPStripping wide pieces of zest makes them easy to pick out if needed and looks beautiful in the jar.
temper · ~7 min
Warm the oil with garlic and spices.
1.Pour the olive oil into the small saucepan and add the sliced garlic, red chili flakes, fennel seeds, and crushed peppercorns.
2.Place the pan over low heat and warm gently for 2 minutes until the garlic just starts to sizzle and the spices become fragrant — don't let the garlic brown.
3.Remove from heat and let the oil cool for 5 minutes.
TIPLow and slow is the key — you want to infuse the oil, not fry the garlic.
mix
Combine everything together.
1.Place the drained olives in the mixing bowl.
2.Add the lemon zest, chopped rosemary, thyme leaves, bay leaves, and lemon juice.
3.Pour the cooled infused oil with all the garlic and spices over the olives.
4.Add a tiny pinch of salt only if the olives were rinsed and lost their saltiness.
5.Toss everything well until the olives are evenly coated.
rest · ~30 min
Marinate the olives.
Transfer the olives and all the marinade into a mason jar or airtight container. Seal and let them sit at room temperature for at least 30 minutes so the flavors meld. For deeper flavor, refrigerate overnight and bring back to room temperature before serving.
TIPThese olives actually improve over time — day two is even better. The oil will solidify in the fridge; just let the jar sit on the counter for 20 minutes before serving.
serve
Serve at room temperature.
Spoon the olives into a serving bowl with some of the infused oil and spice bits. Serve with toothpicks and crusty bread on the side for sopping up the delicious oil.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always rinse very salty olives under cold water to avoid an overly briny final dish.
2
Use a vegetable peeler to remove wide strips of lemon zest — they look elegant and are easy to fish out.
3
Warm the oil over low heat only until the garlic just starts to sizzle; browned garlic turns bitter.
4
Let the infused oil cool for 5 minutes before pouring over olives to avoid shocking the herbs.
5
For the deepest flavor, refrigerate the olives overnight and bring them to room temperature before serving.
6
The leftover infused oil is liquid gold — save it to drizzle over grilled vegetables or bread.

RECIPE VARIATIONS

Adapt it for your goals.

Lemon Herb

Lemon-Herb

Add 1 tablespoon of fresh oregano and 1 teaspoon of grated lemon zest for an even more citrus-forward, Greek-inspired version.

Spicy Citrus

Double the red chili flakes and add 1 teaspoon of orange zest for a punchy, warm-spiced twist.

Balsamic Basil

Balsamic-Basil

Replace lemon juice with 1 tablespoon of balsamic vinegar and add fresh basil instead of rosemary and thyme for a sweeter, Italian-accented variation.

Mild & Nutty

Omit the chili flakes and fennel seeds, then stir in 2 tablespoons of toasted pine nuts after marinating for a softer, nutty bite.

Vegan Clean

Vegan-Clean

This recipe is already vegan; simply use a robust, unfiltered olive oil and skip the optional salt to keep it low-sodium and whole-food-friendly.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Healthy Fats

Extra virgin olive oil and Kalamata olives provide monounsaturated fats, which support heart health and reduce inflammation.

✓

Good Source of Antioxidants

Olives and fresh herbs like rosemary and thyme are packed with polyphenols that help fight oxidative stress in the body.

✓

Low in Sugar

This savory snack contains no added sugars, making it a smart choice for those monitoring their blood glucose levels.

✓

Contains Vitamin E

Olives and olive oil are natural sources of vitamin E, a fat-soluble antioxidant that supports skin and immune function.

QUESTIONS?

Frequently asked questions

Yes, but adjust salt accordingly. Castelvetrano or Cerignola olives work well, though they are milder and may need a bit more lemon juice or chili for balance.

PAIRS WELL WITH