Can I use pre-marinated olives in this recipe?

Pre-marinated olives aren’t advised, since their brine and added flavors can compete with your marinade. Start with plain, drained olives for the best infusion of fresh, vibrant taste.

Can I swap the orange peel for lemon or lime?

Absolutely! Lemon is the classic for a sharp, bright note, or try a mix for even more complexity. Slice the peel instead of zesting—it’s gentler and less bitter.

How spicy do these olives get with chili flakes?

The chili brings a subtle mellow heat that gently infuses into the oil. If you’re spice-sensitive, start with half the amount; you can always add more. The heat isn’t overpowering after marinating.

How long do marinated olives last, and do they get better with time?

These olives keep beautifully in the fridge for up to two weeks—and yes, the flavor deepens as days go by. Just be sure to bring them to room temperature before serving for that luscious, silky oil and burst of aromatics.

The Most Delicious Marinated Olives Recipe

Name: The Most Delicious Marinated Olives Recipe
Prep time: 10 min
Cook time: PT-485839H26M
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 1/3 cup (80ml) good quality Extra Virgin Olive Oil, plus extra if needed; 1 tbsp Red Wine Vinegar; 1 tsp Dried Oregano; 1 tsp Dried Chilli Flakes (reduce if sensitive to spice); 1/4 cup (20g) very finely diced Fresh Parsley; 14oz (400g) pitted Olives (Kalamata, black, green or a mix), drained if brined; 1 small Orange, peel cut into strips with a vegetable peeler; 4 fat cloves of Garlic, peeled and thinly sliced (about 5 slices per clove); 1 block (200g/9oz) Feta cheese; Sliced Ciabatta, or other bread/baguette; Good drizzle of Honey

Imagine a bowl brimming with glossy olives, glistening in golden olive oil, flecked with vibrant herbs, zesty orange peel, and a gentle kick of heat—this is no ordinary snack. These marinated olives are mouthwateringly flavorful, unbelievably easy to prepare, and can add a burst of Mediterranean magic to any busy evening. Minimal prep, maximum reward! Whether you’re putting together a swift appetizer, dressing up a cheese board, or just seeking a better way to snack, these marinated olives deliver big flavor fast—and did I mention they can be paired with warm, gooey baked feta and toasted bread? If you’re new to marinating olives at home, you’re about to discover why fresh is always best.

Why You’ll Love This Recipe

Ridiculously Easy: Toss everything in a bowl, and the marinade does the heavy lifting while you relax or handle other dinner tasks. No complicated steps—just let time and quality ingredients work their magic.
Seriously Delicious: Every olive becomes infused with herby, citrusy, spicy, garlicky flavor—no pre-made jarred olives come close.
Make-Ahead Magic: The flavor actually improves the longer they sit, so you can prep these whenever you have ten free minutes.
Endlessly Versatile: Serve them on their own, or go all in with the optional baked feta and toasted bread for something extra-special.
Crowd-Pleaser: Ideal for gatherings, dinner parties, or simply to satisfy your own cravings on a cozy night at home.

Ingredients You’ll Need

Gather these essentials for maximum flavor and a bit of fun in the kitchen.
(Tip: Don’t stress about precise measurements—the beauty of marinated olives is in their flexibility!)

Extra Virgin Olive Oil: Acts as the flavor base, giving luscious texture and richness. Opt for the best quality you can find.
Red Wine Vinegar: Brightens and balances the olive oil, adding tangy depth.
Dried Oregano: Delivers that classic Mediterranean herby vibe you know and love.
Dried Chilli Flakes: Brings gentle, mellow heat—adjust to match your spice comfort zone.
Fresh Parsley: Adds a big pop of freshness and color to every bite.
Pitted Olives: The heart of the dish! Use a mix of Kalamata, black, and green olives, always pitted for best infusion and easier eating. Get plain, not pre-marinated, for full flavor customization.
Orange Peel: Warm, slightly sweet, and far subtler than lemon—use strips for gentle infusion. You can swap for lemon if you prefer a sharper note.
Garlic: Sliced thin, it melds into the marinade, bringing round, savory depth.
Optional Add-ons:
- Feta Cheese Block: For a creamy, salty contrast—bake it for ultimate indulgence.
- Ciabatta or Baguette: Toast until golden and crisp, perfect for scooping up the olives or cheese.
- Honey: A finishing drizzle over baked feta creates a sweet-savory twist you’ll want to repeat.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

It’s almost impossible to mess these up—see what suits your taste or pantry:

Citrus Swap: Switch orange peel for lemon or try a combination for brightness and warmth.
Herb Twist: Use fresh thyme, rosemary, or basil instead of (or with) parsley and oregano for variety.
Add Zing: A few cracked coriander seeds or a sprig of rosemary can add another layer of aroma.
Mix Your Olives: Try whatever olive varieties you love—just steer clear of pre-marinated, as those flavors might clash.
Less Heat, More Sweet: Dial down the chili, or even skip it, if you prefer yours mild.
Cheesy Dreams: If feta isn’t your thing, swap for creamy goat cheese or serve with a nutty Manchego on the side.
Vegan Version: Leave the cheese out—these olives stand strong on their own.

How to Make the Most Delicious Marinated Olives

Step 1: Whip Up the Marinade

In a large shallow bowl or dish, whisk together your olive oil, red wine vinegar, dried oregano, chili flakes, and fresh parsley. The aroma alone will have your kitchen smelling incredible.

Step 2: Tumble in the Good Stuff

Add your drained pitted olives, strips of orange (or lemon) peel, and thinly sliced garlic. Give everything a good toss, making sure each olive gets well-coated.

Step 3: Let the Flavors Meld

Cover the dish and set aside to marinate at room temperature for at least an hour. Toss occasionally if you remember—it helps distribute the flavors. Short on time? Even 30 minutes will work in a pinch, but an hour or longer is best. For anything beyond an hour, let them marinate in the fridge.

Note: When ready to serve, let them warm up to room temp so the oil becomes beautifully loose again.

Optional: Baked Feta Bonus

Preheat your oven to 200C/400F. Pat your block of feta dry, set on parchment in a small baking dish, and drizzle with a bit of marinade. Bake 15-20 minutes until golden and soft, then drizzle with honey and grill/broil briefly until bubbling. Serve surrounded by your marinated olives for an irresistible centerpiece.

Last Step: Bread Time!

Toast slices of ciabatta or baguette in a screaming hot pan or under the grill until extra crispy.

Pro Tips for Making the Recipe

Use Quality Olives: The fresher and meatier the olive, the better the end result. Brined are fine, but drain well before marinating.
Don’t Skimp on the Oil: The olive oil is the flavor carrier here—it deserves to shine.
Slice, Don’t Zest, the Citrus: Orange or lemon peel adds perfume, not bitterness, provided you slice it (and remove any white pith).
Let Them Sit: The longer they marinate, the deeper the flavor—overnight is sublime, but even an hour works.
Room Temp For Serving: Always let olives come back to room temperature, or you’ll miss out on their full flavor (and the oil can solidify in the fridge).
Serve with a Spoon: Make sure to scoop out the juices—so much flavor is hiding there!

How to Serve

Appetizer Glory: Pile the marinated olives high in a pretty bowl and let everyone dig in before dinner. Absolute crowd-pleaser.
With Baked Feta and Honey: Bring some drama to your cheese board with that warm, bubbling feta, circled by glossy olives for scooping and sharing.
Bread’s Best Friend: Heap olives and garlicky oil over toasted ciabatta, baguette, or even add to focaccia.
Perfect for Mezze: Pair with hummus, grilled veggies, cured meats, and more for the ultimate spread.
Elevate Weeknight Meals: Toss with cooked pasta, sprinkle over salads, or dot across pizza before baking for a burst of flavor.

Make Ahead and Storage

Storing Leftovers

Place leftover olives (including marinade) in a tightly-sealed jar or container in the fridge—they’ll keep for up to two weeks. The flavor just keeps getting better!

Freezing

Freezing is not recommended. The texture of olives and fresh herbs suffers in the freezer, and the oil may become unpleasantly grainy when thawed.

Reheating

No need to reheat—just bring to room temperature before serving, allowing the marinade to loosen for perfect scooping. If you’re including baked feta, gently rewarm it in a low oven before serving.

FAQs

Can I use pre-marinated olives in this recipe?

Pre-marinated olives aren’t advised, since their brine and added flavors can compete with your marinade. Start with plain, drained olives for the best infusion of fresh, vibrant taste.
Can I swap the orange peel for lemon or lime?

Absolutely! Lemon is the classic for a sharp, bright note, or try a mix for even more complexity. Slice the peel instead of zesting—it’s gentler and less bitter.
How spicy do these olives get with chili flakes?

The chili brings a subtle mellow heat that gently infuses into the oil. If you’re spice-sensitive, start with half the amount; you can always add more. The heat isn’t overpowering after marinating.
How long do marinated olives last, and do they get better with time?

These olives keep beautifully in the fridge for up to two weeks—and yes, the flavor deepens as days go by. Just be sure to bring them to room temperature before serving for that luscious, silky oil and burst of aromatics.

Final Thoughts

Homemade marinated olives will make you wonder why you ever bought them from a store. Big on flavor, rewarding with every bite, and so incredibly easy—they’re the perfect way to bring something special to a weeknight or wow your friends with zero stress. Experiment, taste, and make the recipe your own. Once you try these, you’ll never look at olives the same way again. Dive in, share with those you care about, and enjoy every herby, zesty, garlicky mouthful!