By Martha Rose Shulman
- Total Time
- 5 minutes, plus at least 2 hours' refrigeration
- Rating
- 4(210)
- Notes
- Read community notes
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
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
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
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
210
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Bonnie
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.
Judy
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.
Lindsey
I doubled the recipe for a tapas party I had and we finished them ALL. I used Castelvetrano olives which are mouthwatering on their own, but in this marinade they were ADDICTIVE!
Jean
Can add 2 whole small dried red chilis and substitute lemon juice for the vinegar
Alix
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. THEMORAL: 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.
Lillian
What's the reason for using olives that haven't been pitted?
Leland
In my experience, the pitted olives tend to fall apart
Alix
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. THEMORAL: 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.
Anne H
I add 1/8-1/4 tsp crushed red pepper to the marinade.
meinmunich
Didn't have the rosemary...but it still was easy and delicious!
Margarete
Can also be served warm - see Ina Garten's recipehttps://www.foodnetwork.com/recipes/ina-garten/warm-marinated-olives-5470376
Gustavo
Just added orange zest and really made the difference, introducing a slightly sweet flavour to the original recipe. Boring olives days are over, marinated ones are a great snack to join at vermouth time.
Sue C
Put everything in a bowl or pan and stir before putting into the jar. It doesn't mix well just by turning the jar over. I'll try adding lemon juice next time, but good as is.
Easy win
Add orange and lemon rind and juice, pinch of salt, red pepper flakes
Lindsey
I doubled the recipe for a tapas party I had and we finished them ALL. I used Castelvetrano olives which are mouthwatering on their own, but in this marinade they were ADDICTIVE!
Jean
Can add 2 whole small dried red chilis and substitute lemon juice for the vinegar
Bonnie
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.
Judy
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.
Private notes are only visible to you.
