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Jan 31, 2005 03:35 PM

Marinated Olives...

  • f

I purchased some Lemon-Lavender Picholline Olives, and they were very tasty.

Has anyone marinated olives, and if so, what is your favorite recipe?


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  1. The lemon-lavender combo sounds very good. I marinate olives rather frequently and will have to give it a try. I buy olives from the Whole Foods olive bar, creating a mix of my favorites. Typically including picholline, gaeta, nicoise, green cerignola, and dry or oil-cured.

    In a saucepan I put enough olive oil to bathe the olives but not necessarily enough to cover. For about a 1# container of olives, I add:

    1-2 cloves of garlic slivered
    slivers of lemon zest from a half to a whole lemon (only the yellow zest, with none of the white pith)
    2 sprigs of rosemary
    hefty sprinkle of crushed red pepper

    Let it steep for 15-30 minutes on very low heat. You don't really want any of the flavors to cook, merely to leach their flavors into the oil.

    Turn off the heat and add the olives without any of their brine. Sometimes, I sliver sun-dried tomatoes and add them as well at this point. Let them sit for a couple of hours at room temperature, stirring from time to time.

    I like to warm them in the oven before serving.

    They will keep for weeks in their oil in the fridge. They will keep outside the fridge, too, as long as the oil covers them all.

    1 Reply
    1. re: bacchante

      Thanks for the technique. I have been wanting to marinate olives for years.

      (Fyi--I love lavender, but err on less--it can really take over. The one I had could have benefited from less.)

    2. I like to stuff large, pitted black olives with a piece of anchovy filet. Then I drizzle them with olive oil, add some sliced garlic, sprinkle with crushed oregano and parsley and let them sit in the fridge for a day.

      2 Replies
      1. re: Dorothy

        I like green olives stuffed with anchovy in martinis. I might try your method with green ones.

        It does put a bit of an extra oil slick on top of the martini, though.

        1. re: bacchante

          For martinis you could forget the olive oil part, or put them back in their brine . . .

      2. I love the ones from, "herbed olives" -- basically olive oil, lemon zest, slivered garlic cloves, chopped fresh rosemary, crushed fennel seeds and a pinch of red pepper flakes. a hit every time.