Marinated Olives

Name: Marinated Olives
Total time: 5 min
Yield: 2 cups, serving 12
Cuisine: french
Ingredients: 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 5 bay leaves; 2 large garlic cloves, peeled, green shoots removed, thinly sliced; Strips of rind from 1 lemon (preferably organic); 1 tablespoon fresh thyme leaves, coarsely chopped; 1 teaspoon chopped fresh rosemary; 1/2 teaspoon fennel seeds; 2 cups imported olives (black, green or a mix) (about 3/4 pound)

By Martha Rose Shulman

Total Time: 5 minutes, plus at least 2 hours' refrigeration
Rating: 4(237)
Comments: Read comments

These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.

Featured in: Healthy Holiday Snacks

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Ingredients

Yield:2 cups, serving 12

¼cup extra virgin olive oil
2tablespoons red wine vinegar
5bay leaves
2large garlic cloves, peeled, green shoots removed, thinly sliced
Strips of rind from 1 lemon (preferably organic)
1tablespoon fresh thyme leaves, coarsely chopped
1teaspoon chopped fresh rosemary
½teaspoon fennel seeds
2cups imported olives (black, green or a mix) (about ¾ pound)

Ingredient Substitution Guide

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Preparation

Step 1
Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
Step 2
Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.

Tip

Advance preparation: These will keep for about two weeks in the refrigerator.

Ratings

4 out of 5

237 user ratings

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Comments

Bonnie7 years ago

Add the juice of a half lemon . It makes all the difference. A splash of chardonnay is a nice touch too. This is a wonder recipe. I wont eat olives any other way. I add rinsed dill gerkins, pearl onions, button mushrooms and sometime cubed eggplant to the marinade. Devine.

Judy7 years ago

Very nice. These are also good with a little added orange juice and orange rind and baked at about 375 degrees F. for 15 minutes or so.

Jean7 years ago

Can add 2 whole small dried red chilis and substitute lemon juice for the vinegar

Suzi7 months ago

I make these with various seasonings and herbs and they always work out well. I use fresh herbs, today it was parsley, basil and rosemary with sprinkles of crushed red pepper. I leave the herbs whole, in small sprigs so they can easily be picked out before serving. We prefer it that way.

Lillian1 year ago

What's the reason for using olives that haven't been pitted?

Leland1 year ago

In my experience, the pitted olives tend to fall apart

Juliet2 months ago

Lillian, olives with their pits still in tend to be firmer. The pitted olives are sort of soggy.

Alix3 years ago

Didn't have any fresh thyme or rosemary, but seemed to work just fine. OTHER CHANGES: only had 1 cup olives (since I like strong flavors, didn't bother reducing other ingredients). Added some additional vinegar (rice vinegar) and garlic. Despite all these changes, the olives were a huge hit. THE MORAL: this is a very flexible recipe recipe, so don't sweat the details, and although the original might be better, I wouldn't hesitate to adjust as desired.

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