Olives marinated in rosemary, chilli and red wine vinegar
Deliciously Marinated Olives: Savor the Mediterranean flavors with this easy recipe for olives marinated in rosemary, chili, and red wine vinegar. Perfect for appetizers or snacking, these fragrant olives are infused with garlic, bay leaves, and a touch of spice for a tantalizing treat. Ready in minutes, this dish is a must-try for olive lovers!
- 06 Feb 2025
- Cook time 0 min
- Prep time 10 min
- 6 Servings
- 7 Ingredients
If you're looking to add a burst of flavor to your appetizers or snack lineup, try marinating olives with rosemary, chili, and red wine vinegar. This easy yet delicious recipe melds together the rich taste of olives with the aromatic essence of rosemary and the subtle heat of chili peppers, enhanced by the tang of red wine vinegar. Whether you are serving these at a party or enjoying a quiet evening at home, these marinated olives are sure to impress.
Ingredients:
Instructions:
- Wash and drain the olives if they’re not already clean.
- Thinly slice the garlic cloves.
- Slice the red hot chili peppers into rings. You can remove the seeds if you prefer less heat.
- Chop the fresh rosemary.
- In a medium-sized bowl, combine 1 cup of olives, 1/3 cup of olive oil, 2 tablespoons of red wine vinegar, the sliced garlic, 2 bay leaves, the chili pepper rings, and the chopped rosemary.
- Gently stir all the ingredients together until the olives are well-coated with the oil and seasoning mixture.
- Transfer the olive mixture to a jar or a container with a lid.
- Cover and let the olives marinate in the refrigerator for at least 24 hours to allow the flavors to meld. For even better flavor, let them marinate for up to 3 days, shaking the container occasionally to redistribute the marinade.
- Before serving, bring the olives to room temperature for about 15-20 minutes.
- Transfer to a serving dish and enjoy as part of an appetizer spread, with crusty bread, cheese, or as a snack on their own.
- Keep any leftover marinated olives in the refrigerator. They should stay good for about 1-2 weeks.
Tips:
- For best results, use high-quality extra virgin olive oil and fresh rosemary.
- Crush the garlic cloves slightly before adding them to release more flavor.
- Adjust the quantity of chili peppers based on your heat preference.
- Let the olives marinate for at least 4 hours to allow the flavors to fully develop. Overnight is ideal.
- Store the marinated olives in an airtight container in the refrigerator for up to one week.
Once you've let the olives marinate for a few hours (or ideally, overnight), they are ready to serve. The result is a deeply flavorful and aromatic dish that can stand alone or complement a variety of foods. Whether you add them to a charcuterie board, serve them with fresh bread, or enjoy them on their own, these marinated olives are a delightful and sophisticated treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 77 grams |
| Energy | |
| Calories 50kcal | 3% |
| Protein | |
| Protein 0.64g | 0% |
| Carbohydrates | |
| Carbohydrates 3.82g | 1% |
| Fiber 0.84g | 2% |
| Sugar 0.74g | 1% |
| Fat | |
| Fat 18g | 21% |
| Saturated 2.73g | 9% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 13ug | 1% |
| Choline 6mg | 1% |
| Vitamin B1 0.01mg | 1% |
| Vitamin B2 0.01mg | 1% |
| Vitamin B3 0.19mg | 1% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 3.10ug | 1% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 20mg | 22% |
| Vitamin E 0.73mg | 5% |
| Vitamin K 2.42ug | 2% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 2.57mg | 23% |
| Magnesium, Mg 5mg | 1% |
| Phosphorus, P 9mg | 1% |
| Potassium, K 55mg | 2% |
| Selenium, Se 0.51ug | 1% |
| Sodium, Na 280mg | 19% |
| Zinc, Zn 0.13mg | 1% |
| Water | |
| Water 50g | - |
| * 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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