Marinated olives

Discover the perfect marinated olives recipe that combines the rich flavors of olive oil, bay leaves, rosemary, and a hint of chili powder with a splash of vinegar. This simple yet elegant appetizer is ideal for any gathering or as a delightful snack. Ready to impress with minimal effort!

  • 14 May 2025
  • Cook time 5 min
  • Prep time 20 min
  • 8 Servings
  • 6 Ingredients

Marinated olives

Marinated olives make a delightful appetizer or snack, perfect for any occasion. This recipe is simple yet packed with flavor, combining the rich taste of olives with aromatic herbs and a hint of chili. Whether you're hosting a party or just looking for a tasty treat, these marinated olives are sure to impress.

Ingredients:

1 cup olives
230g
1 cup olive oil
240g
4 bay leafs
2.40g
1 tbsp rosemary
16g
1 tsp chili powder
5g
1/3 cup vinegar
72g

Instructions:

1. Prep the Olives: If your olives are packed in brine, drain them well and pat them dry with paper towels. If not already pitted, you may leave them as-is or pit them depending on your preference.
2. Combine Ingredients: In a medium-sized bowl or container, add the olives, olive oil, bay leaves, rosemary, chili powder, and vinegar.
3. Mix Thoroughly: Stir the mixture well to ensure the olives are evenly coated with the oil, vinegar, and spices.
4. Marinate: Cover the bowl or transfer the mixture to a sealed container. Refrigerate for at least 24 hours to let the flavors meld. For best results, marinate for 2-3 days.
5. Stir Occasionally: If possible, give the olives a stir or shake the container a couple of times during the marination period to keep the flavors well-distributed.
6. Serve: Before serving, bring the marinated olives to room temperature to enhance their flavors. They can be served as an appetizer, part of a tapas spread, or as a flavorful addition to salads and charcuterie boards.
7. Storage: Keep any leftover marinated olives in the refrigerator for up to two weeks. Ensure they are covered with oil to keep them fresh.

Tips:

- Choose good quality olives.: Use a variety of olives for a more complex flavor profile. Avoid pre-stuffed or overly processed olives for the best results.

- Optimize marination time.: Let the olives marinate for at least 24 hours to allow the flavors to meld together fully. They can be stored in the refrigerator for up to a week.

- Use fresh herbs.: Fresh rosemary gives a more vibrant flavor compared to dried herbs. If you only have dried herbs, use them sparingly as their flavor can be more concentrated.

- Adjust spice levels.: If you prefer a milder flavor, reduce the amount of chili powder. Conversely, for spicier olives, add a pinch of red pepper flakes.

- Combine marinade ingredients thoroughly.: Ensure that the olive oil, vinegar, and spices are well mixed before adding the olives to ensure even coating and flavor distribution.

- Reuse the marinade.: Once you've finished the olives, the remaining marinade can be reused for another batch of olives or as a flavorful salad dressing.

Enjoy your delicious marinated olives! Whether served on their own, alongside a charcuterie board, or as a garnish for cocktails, these olives are sure to become a favorite. Remember, the longer they marinate, the more intense the flavors will be. Happy cooking and savor every bite!

Nutrition Facts
Serving Size70 grams
Energy
Calories 36kcal2%
Protein
Protein 0.33g0%
Carbohydrates
Carbohydrates 2.14g1%
Fiber 0.68g2%
Sugar 0.08g0%
Fat
Fat 33g39%
Saturated 4.87g16%
Cholesterol 0.00mg-
Vitamins
Vitamin A 14ug2%
Choline 3.38mg1%
Vitamin B1 0.00mg0%
Vitamin B2 0.01mg0%
Vitamin B3 0.08mg1%
Vitamin B6 0.02mg1%
Vitamin B9 0.18ug0%
Vitamin B12 0.00ug0%
Vitamin C 0.26mg0%
Vitamin E 0.71mg5%
Vitamin K 1.06ug1%
Minerals
Calcium, Ca 27mg2%
Copper, Cu 0.08mg9%
Iron, Fe 1.93mg18%
Magnesium, Mg 2.56mg1%
Phosphorus, P 3.50mg0%
Potassium, K 22mg1%
Selenium, Se 0.40ug1%
Sodium, Na 230mg15%
Zinc, Zn 0.09mg1%
Water
Water 33g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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