Name: Easy Marinated Olives with Garlic and Herbs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4 cloves garlic (thinly sliced); 4 bay leaves; 1 Tbsp fresh rosemary; 1 Tbsp fresh thyme; 1 tsp fennel seeds (slightly crushed with the flat side of your knife); 1 lemon; 1 cup olive oil (236 mL); 1 lb mixed olives (453 g)

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Upgrade your olives with this quick and easy marinated olives recipe. It’s the perfect way to add zesty Mediterranean flavor with olive oil, lemon juice, and seasonings! I love them with crispy bread and a creamy cheese, but the options for enjoying these are endless.

A white bowl filled with marinated olives with a wooden spoon dipped inside

Olives are one of those black and white foods: people either love or passionately hate them. And because we accept zero olive slander over here at Live Eat Learn, I’m using this opportunity to teach you one of my favorite ways to enjoy them — marinated!

Marinated olives are the perfect heart-healthy snack loaded with healthy fats, antioxidants, and vitamins like Vitamin E, calcium, copper, and iron. Their anti-inflammatory properties are also a great benefit and they serve as a staple in the classically healthy, veggie- and whole grain-focused Mediterranean diet (which is actually one of the only “diets” they recommended in nutrition school).

Marinated olives can be enjoyed as-is or as the perfect addition to your favorite charcuterie board presentation. When eating, you can grab with your fingers or use a toothpick (a la fancier occasions). Be sure to chew around the pit to avoid hurting a tooth, or use pitted olives!

A white bowl filled with Mediterranean marinated olives with a wooden spoon dipped inside

Here’s what you’ll need

This is a great app to bring to potlucks because the ingredients are all vegan and gluten-free, so everyone can enjoy them! This is just an overview. Jump to the recipe card for the full quantities.

Seasonings: To start, we’ll need fresh garlic, bay leaves, rosemary, fresh thyme, and fennel seeds to pack in the flavor. Slightly crush the seeds with the flat side of your knife to let those flavors escape!
Lemon: As for the lemon, we will use the juice and peel of 1 fruit. While the juice brings sour acidity, the peel brings that distinct lemon flavor.
Olive Oil: This will be the base for all of the flavorings, and we’ll be pouring the final mixture over the olives to complete the dish.
Olives: I suggest a mix made of varieties like kalamata, castelvetrano, and/or gordal. However, any mixture will work!

pitted vs. not pitted olives

I don’t remove the pits from the fresh olives because it just takes a while. But, for easier eating, you can certainly remove the pits before using. Or, save time by using pre-pitted olives packed in water. These are already softened, so they won’t need to marinate as long.

Two slices of bread topped with a spread and marinated olives

How to make Mediterranean marinated olives

Marinated olives come together in just 15 minutes. Jump to the recipe card for the full instructions.

Step 1: Combine the Ingredients
Combine the garlic, bay leaves, rosemary, thyme, and fennel in a medium saucepan. Cut just the yellow portion of the lemon peel from the lemon and then add it to the pan (reserve the juice). Then, add the olive oil.

Step 2: Cook the Flavorings
Set the pot over medium/low heat and cook for about 5 minutes, or until the mixture becomes fragrant. Reduce the heat if it begins to simmer or smoke.

A pot filled with olive oil, garlic, bay leaves, rosemary, thyme, and fennel — Olive oil is a relatively low heat oil, so bringing the temperature too high could cause the oil to burn.

Step 3: Assemble the Dish
Place the olives in a large, heat-safe bowl. Pour the olive oil mixture over the olives and add the juice of ½ of the lemon.

A clear glass bowl filled with mixed olives — Finally, gently toss to combine and coat the olives in flavor.

A clear glass bowl filled with mixed olives and the olive oil mixture

Which olives are best for marinating?

I mentioned using Kalamata, Castelvetrano, or Gordal olives, but virtually all types of olives will work! The main thing you want to examine is how the olives are packaged. Choose olives jarred in water. If they’re in a brine, they may not work as well in this recipe!

Kalamata: The flavor of this type of olive is sweeter than what you’d find in, say, a black olive. The fruitiness pairs well with the savory addition of the seasonings!
Castelvetrano: These olives are bright green with a sweet flavor and crisper texture. They perfectly soak up the infused oil.
Gordal: Gordal olives are firmer than Kalamata and contain a slight bitterness. However, it’s not overpowering and actually tastes great!

Do marinated olives go bad?

They do, but not right away! Fresh garlic is what goes bad first, but these usually last for up to 2 weeks. Like many marinated dishes, they taste the best around day 2!

A white bowl filled with marinated and seasoned olives with a wooden spoon dipped inside

Dishes to pair with these herby olives

These marinated olives pair well as a side with a bunch of different main courses. Try pairing them with one of these dishes for maximum flavor!

Portobello Mushroom Gyros: Add a quick burst of flavor with these tangy olives.
Caprese Panini: Elevate this classic Italian sandwich with marinated olives.
The CRISPIEST Roasted Potatoes: One of my favorite sides to serve is a layer of herby goat cheese, topped with crispy roasted potatoes, and finished with a sprinkle of marinated olives.

Olives in a bowl on an orange background.

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