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Herbed Marinated Olives

Pikantne Valentine's Day Snacks 720 min Easy 31 wyświetleń ~18.91 PLN - (0)
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Description

Aromatic olives in herbal marinade are a simple, elegant snack perfect for Valentine's Day — they pair wonderfully with a cheese board, a glass of wine, or as a small appetizer before dinner. The recipe combines meaty green and black olives with olive oil, fresh herbs (rosemary, thyme), garlic, lemon, and a delicate vinegar, resulting in a distinct yet balanced flavor. Marinated olives gain depth after a few hours and look impressive — the glossy oil, green sprigs of herbs, and colorful spices create a decorative plate. The dish is easy to prepare, has a low calorie count per serving (the fat mainly comes from the oil), is suitable for vegetarians and vegans, and the marinade can be modified for spiciness or flavors.

Ingredients Used

Ingredients (14)

Servings:
4
  • Green olives (pitted) 300 g
  • Black olives (pitted) 200 g
  • Extra virgin olive oil 50 ml
  • Garlic 3 ząbki (~15 g)
  • Lemon juice 30 ml
  • Lemon zest (grated) 2.5 łyżeczki (~5 g)
  • Fresh rosemary (chopped) 5 g
  • Dried oregano 2 g
  • White wine vinegar 30 ml
  • Fresh thyme 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Ground black pepper 2 szczypty (~2 g)
  • ✨ Opcjonalne
  • Capers (optional) 30 g
  • Chili flakes 2 szczypty (~2 g)
💰 Szacowany koszt dania: ~18.91 PLN (4.73 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing olives

1

Open the jars of olives and drain the olives in a colander for about 1–2 minutes. Transfer the olives to a flat plate and dry them with a paper towel for 3–5 minutes — excess brine reduces the adherence of the marinade. If you are using olives with pits: halve the olive and remove the pit with your nail or a special pitter; for beginners, it's better to buy pitted olives.

Ingredients: Green olives (pitted), Black olives (pitted)
Use a colander and paper towels. Do not wash the olives too vigorously, as they will lose some of their aroma. If the olives are very salty (after tasting), reduce the amount of salt added later.

Marinade - preparing the ingredients

2

Peel and finely chop 3 cloves of garlic. Remove the tough stems from the rosemary and thyme and finely chop a teaspoon of each. Grate the zest of the lemon using a fine grater, being careful not to grate the white layer. Squeeze the juice from half a lemon (about 30 ml). Prepare a small mixing bowl.

Ingredients: Garlic, Fresh rosemary (chopped), Fresh thyme, Lemon zest (grated), Lemon juice
Use a microplane for the lemon zest and a sharp knife for the herbs. If you don't like large pieces of garlic, press it through a garlic press. Finely chopped herbs release their aroma more quickly.

Marinade - mixing

3

In a bowl, pour in 50 ml of olive oil, 30 ml of wine vinegar, and 30 ml of lemon juice. Add grated zest, chopped herbs, 2 g of dried oregano, 3 g of salt, and 2 g of black pepper. Add chopped garlic and — if using — capers (30 g) and chili flakes (2 g). Whisk vigorously with a whisk or fork for about 30–45 seconds, until the ingredients combine into a uniform emulsion. The marinade should be smooth, with the oil slightly mixed with the vinegar and juice (it does not need to be completely integrated).

Ingredients: Extra virgin olive oil, White wine vinegar, Lemon juice, Lemon zest (grated), Fresh rosemary (chopped), Fresh thyme, Dried oregano, Salt, Ground black pepper, Garlic, Capers (optional), Chili flakes
Use a small bowl and a whisk or fork. Do not overheat the oil — all ingredients should be at room temperature. If the marinade is too spicy, add an additional 10–15 ml of oil. If the sauce is too sour, you can add a bit of honey (not vegan, alternatively maple syrup).

Marinating

4

Transfer the drained olives to a jar with a tight lid or a wide bowl. Pour the prepared marinade over the olives so that they are mostly covered. Close the jar and shake vigorously for 10–15 seconds to ensure the marinade is evenly distributed among the olives. Set aside for at least 1 hour at room temperature, then chill in the refrigerator for a minimum of 12 hours (ideally 24 hours) — the length of marinating affects the intensity of the flavor.

Ingredients: Green olives (pitted), Black olives (pitted), Extra virgin olive oil, White wine vinegar, Lemon juice, Garlic, Fresh rosemary (chopped), Fresh thyme
Use a jar with a capacity of at least 500 ml with a lid — it makes mixing easier. Initially, keep the jar at room temperature for no more than 1 hour to allow the flavors to combine, then always store it in the refrigerator. If you need to shorten the time, marinate for at least 4 hours, but the flavor will be milder.

Serving

5

Before serving, take the olives out of the fridge for 20–30 minutes to reach a temperature just below room temperature — this is when the flavors are most pronounced. Transfer the olives to a small bowl or decorative plate, drizzle with a tablespoon of the reserved marinade, and garnish with fresh rosemary sprigs and possibly a bit of extra lemon zest. Serve with toothpicks and bread (e.g., toast, baguette).

Ingredients: Green olives (pitted), Black olives (pitted), Lemon zest (grated), Fresh rosemary (chopped), Extra virgin olive oil
Use a small ceramic bowl or cheese board for aesthetics. Do not heat the olives — they will lose some of their aroma and become greasy. If serving as a dish for Valentine's Day, arrange the olives on a smaller heart-shaped plate for visual effect.

Additional tips

6

If after a few days the marinade has become too intense or too salty, add a few tablespoons of fresh olive oil and a tablespoon of lemon juice to the jar, mix, and let it sit for 24 hours. Marinated olives also taste great as an ingredient in salads or finely chopped as an addition to spreads and tapenade.

Ingredients: Extra virgin olive oil, Lemon juice
Use a clean spoon when taking out olives to avoid introducing contaminants into the jar. If you plan to store them for longer than 2 weeks, check the smell and taste — spoiled fruits have a sour, unpleasant odor.

Fun Fact

💡

Olives have been valued since ancient times – they were a symbol of peace and abundance in Mediterranean culture. Marinating is an ancient method of preservation and flavor enhancement, used for centuries.

Best for

Walentynki Przyjęcia koktajlowe Deska serów i wędlin Degustacja wina

Tips

🍽️ Serving

Serve the olives slightly chilled, but not ice-cold — cold temperatures suppress aromas. Arrange them in small portions on plates for pairs, add pieces of fresh baguette or toast, as well as small bowls with extra capers and sliced lemon.

🥡 Storage

Store olives in a sealed jar in the refrigerator for 2–3 weeks. Always make sure that the olives are completely covered with the marinade/oil — this reduces oxidation and drying out. Before serving, take the jar out of the refrigerator for 20–30 minutes.

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