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-485884H53M34S
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

Description

These marinated olives are bursting with flavor thanks to a zesty blend of extra virgin olive oil, red wine vinegar, aromatic herbs, orange peel, and garlic. Perfect as an elegant appetizer or party snack, they improve with time as the flavors meld. Optional baked feta and toasted ciabatta take this Mediterranean-inspired dish to the next level of deliciousness.

Ingredients

Units Scale

For the Marinated Olives:

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)

Optional for Serving:

1 block (200g/9oz) Feta cheese
Sliced Ciabatta, or other bread/baguette
Good drizzle of Honey

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Instructions

Prepare the Marinade: In a large shallow dish, whisk together the extra virgin olive oil, red wine vinegar, diced parsley, oregano, and chili flakes until well combined.
Add Primary Ingredients: Toss in the pitted olives, strips of orange peel, and thinly sliced garlic. Mix well so the marinade coats all the ingredients.
Marinate the Olives: Cover the dish and let the olives marinate at room temperature for at least 1 hour, stirring occasionally. If marinating longer than 1 hour, chill in the refrigerator and bring back to room temperature before serving so the oil loosens.
Optional – Bake the Feta: Preheat the oven to 200C/400F. Pat the feta dry and place on baking paper in a baking dish or tray. Drizzle with 1 tbsp of marinade and bake for 15-20 minutes or until golden and very soft. Drizzle honey on top, then grill or broil for a few minutes until hot and bubbly. Brush off excess honey from around the feta.
Toast the Bread: Toast slices of ciabatta in a very hot pan or under the grill/broiler until golden and crisp.
Serve: Place the baked feta in the center of a platter with the marinated olives arranged around it. Serve with warm toasted bread to scoop up the olives and feta.

Notes

Choose your favorite type of olives; mixing varieties adds more flavor.
If you prefer, substitute lemon peel for orange, or use a combination.
Start with less chili if sensitive to heat; the spice mellows as it marinates.
Let olives marinate for at least 1 hour for best flavor—longer is better.
Store tightly covered in the fridge for up to 2 weeks. Always bring to room temperature before serving.
Nutrition provided is per serving, assuming 6 servings.

Nutrition

Serving Size: 1/6 of recipe
Calories: 199 kcal
Sugar: 0.41g
Sodium: 1032mg
Fat: 22.06g
Saturated Fat: 2.99g
Unsaturated Fat: 18.29g
Trans Fat: 0.006g
Carbohydrates: 3.88g
Fiber: 2.5g
Protein: 0.92g
Cholesterol: 0mg