Description
These Italian Marinated Olives are a flavorful and aromatic appetizer featuring a blend of Castelvetrano and Kalamata olives infused with garlic, fresh herbs, lemon zest, and a hint of chili flakes. Perfect for snacking, entertaining, or adding a Mediterranean touch to any meal.
Ingredients
Olives
- 1 (5.3 oz) jar Castelvetrano olives, drained
- 1 (5.3 oz) jar Kalamata olives, drained
Marinade
- 1 cup extra virgin olive oil
- 5 cloves garlic, peeled and smashed
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6-8 black peppercorns
- 1/2 tsp red chili flakes
- 1/4 tsp kosher salt
- Zest of 1 lemon
Instructions
- Prepare the olives: Drain both the Castelvetrano and Kalamata olives thoroughly and place them in a clean jar or serving bowl.
- Infuse the olive oil: In a small saucepan, heat the extra virgin olive oil over medium heat. Add the smashed garlic cloves, fresh rosemary, fresh thyme sprigs, black peppercorns, and red chili flakes. Swirl the pan and let the ingredients gently sizzle for about 3-4 minutes until the garlic is fragrant and the herbs release their aromas. Be careful to not burn the garlic.
- Season the infused oil: Remove the saucepan from heat and stir in the kosher salt and lemon zest. This will finalize the flavor infusion in the oil.
- Combine and marinate: Pour the warm flavored olive oil over the drained olives, making sure they are completely covered by the oil. Seal the jar or cover the bowl, then refrigerate for at least 30 minutes to allow the flavors to meld. For optimal taste, marinate the olives up to 3 days before serving.
Notes
- Use good quality extra virgin olive oil for the best flavor.
- Adjust red chili flakes to your preferred spice level.
- Marinating for longer periods intensifies the flavors.
- Serve at room temperature for the best taste experience.
- These marinated olives make a great addition to antipasto platters or as a standalone appetizer.
