These marinated olives are a savory, herby delight, packed with the flavors of garlic, rosemary, and zesty citrus. Soaked in rich California olive oil, they’re infused with subtle heat from chiles and a fragrant touch of bay leaf. Perfectly briny and bursting with Mediterranean vibes, they’re a versatile snack or appetizer that’s irresistibly addictive!
Get the full recipe here: https://www.agirldefloured.com/best-ever-marinated-olives/
Ingredients:
ingredients for marinated olives on a board
2 cups California Ripe Black and/or Green Olives (drained)
1/2 cup California olive oil (extra virgin, because we’re fancy)
4 cloves garlic, smashed (leave them whole, we’re going for rustic here)
Zest of 1 lemon (go ahead and use a little of that orange zest if you’re feeling wild)
2 sprigs fresh rosemary
1-2 dried chiles (optional, but highly recommended for a subtle kick)
1 bay leaf (because bay leaf smells like you know what you’re doing)
A couple cracks of black pepper
Pinch of flaky sea salt
Instructions:
Heat the olive oil: In a small saucepan over medium-low heat, warm the olive oil gently. You don’t want it to get too hot or smoke—just warm enough to release the aromatics.
Add the flavorings: Toss in the smashed garlic, citrus zest, rosemary, dried or fresh chiles, and bay leaf. Let them hang out in the warm oil for about 5-7 minutes, stirring occasionally. The goal is to infuse the oil with all that flavor without burning the garlic (nobody likes burnt garlic—trust me).
Combine with the olives: In a bowl, pour the warm, herby oil over your olives. Give it a gentle toss, making sure all those briny beauties are coated in the glorious, garlicky oil.
Marinate: Let the olives sit and marinate for at least 1 hour at room temperature. If you can stand to wait longer (up to 24 hours), the flavors will deepen and get even better. Store them in a glass jar or airtight container for up to a week.