Marinated Olives
A Spanish cook is just as likely to buy marinated olives as to prepare his or her own as the choice is so vast with endless flavor combinations.
Servings: 6
Calories: 188kcal
Ingredients
- 0.5 cup green olives in brine rinse
- 0.25 teaspoon dry oregano
- 0.5 cup black olives in brine rinse
- 1 broiled peeled and seeded red bell pepper, sliced thinly
- 2 thin lemons thinly sliced halved
- 0.25 teaspoon dry thyme leaves
- 0.25 teaspoon dry basil
- 0.25 teaspoon dry fennel seeds ground
- 0.5 teaspoon coriander seeds cracked lightly
- 0.5 teaspoon whole peppercorns cracked lightly
- 2 bay leaves
- 1 red chili
- Extra virgin olive oil
Instructions
Food safety tip: Do not add sliced garlic to an oil marinade such as this because of the possibility of botulism infection.
- Place all ingredients in a bowl except the olive oil and mix well. Transfer to a 1-cup preserving jar and pour over enough oil to cover. Seal and set aside at room temperature in a cupboard or protected from natural light, for 5 to 7 days before using.
- If you store the marinade in the fridge, the oil will become cloudy, but it clears again as it returns to room temperature.
Video
Notes
If you want garlic flavor, use commercially prepared garlic flavored olive oil instead.
Cooking Tips for Marinated Olives
- Rinse the Olives: Rinse both the green and black olives to remove excess brine and salt. This helps to prevent the marinade from becoming too salty.
- Use Extra Virgin Olive Oil: For the best flavor, always use high-quality extra virgin olive oil. This will add a rich, fruity depth to the marinade.
- Let the Marinade Develop: Marinate the olives for 5 to 7 days at room temperature to allow the flavors to meld. The longer they marinate, the more intense the flavors will become.
- Add Spice to Taste: Adjust the amount of red chili based on your spice tolerance. If you prefer less heat, use half of the suggested amount or remove the seeds from the chili before adding it to the marinade.
- Shake the Jar: During the marinating process, give the jar a gentle shake every couple of days to ensure the olives are evenly coated with the marinade and oil.
- Avoid Garlic in Oil Marinades: Do not add sliced garlic to the oil marinade, as it can pose a risk for botulism. If you wish to add garlic, ensure it is cooked first or use garlic powder.
- Storage: If you store the olives in the fridge, be aware that the oil will become cloudy. Let it return to room temperature before using to restore its clarity.
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