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Marinated olives with lemon and herbs are plain olives turned into something you want to eat by the spoonful. Warm olive oil pulls the flavor out of garlic, rosemary, and thyme, then lemon zest and juice add brightness so the oil doesn’t taste flat.
You don’t cook the olives. You warm the oil for a few minutes, pour it over the olives, and let everything sit. That’s the whole method.
I use a mix of green and black olives because I like the color and the different textures, but any olives you have will work. Buy good olives if you can, since this recipe doesn’t hide bad ones.
Give the jar at least 2 hours at room temperature before you eat these, though overnight in the fridge is better. The oil firms up in the fridge, so pull the jar out 20 minutes before serving so it turns liquid again.
Why You’ll Love This Recipe
- Ready to eat in about 2 hours
- Tastes better the longer it sits
- Uses one small saucepan and one jar
- Keeps in the fridge for up to 2 weeks
Ingredient Notes
- olives: I like a mix of green and black, pitted or not. Buy good quality olives since the marinade won’t fix bland ones.
- olive oil: Use a decent extra virgin oil, since it’s the main flavor here and carries the garlic and herbs.
- garlic: Slice it thin so it warms through fast without browning. Burnt garlic turns bitter and ruins the batch.
- lemon: Zest the lemon before juicing it, that’s where most of the citrus flavor lives. Bottled juice works in a pinch but skips the zest.
- rosemary and thyme: Fresh herbs give the best flavor. If you only have dried, use about a third of the amount.
- chili flakes: Optional, but they add a mild warmth in the background. Leave them out for a milder jar.
Bright Lemon and Herb Marinated Olives with Garlic
Ingredients
Method
- If your olives are in brine, drain them well and pat dry with a paper towel or clean kitchen towel.
- Zest the lemon into a small bowl, then juice the lemon into a separate cup. Set both aside.
- Warm the olive oil in a 16 cm / 6-inch saucepan over low heat. Add the sliced garlic, rosemary, thyme, chili flakes, peppercorns, and bay leaf.
- Warm for 2 to 3 minutes, swirling the pan, until the garlic turns pale gold at the edges and the herbs smell fragrant. Pull the pan off the heat right away, garlic turns bitter fast once it browns.
- Let the oil cool for 5 minutes, then stir in the lemon zest and lemon juice.
- Put the dried olives into a 500 ml / 16 oz jar or a mixing bowl.
- Pour the warm oil mixture over the olives, including the garlic slices and herbs. Stir or shake gently so every olive gets coated.
- Let the olives marinate at room temperature for at least 2 hours, or cover and refrigerate overnight for deeper flavor.
- Bring to room temperature before serving if chilled, and stir once more. Taste one, then adjust with a pinch of salt if needed.
Notes
- Use good quality olives, since the marinade won't fix bland ones.
- Don't let the garlic brown past pale gold, or it turns bitter.
- Keep olives fully covered in oil for the best shelf life.
- Bring the jar to room temperature before serving for the best texture.
Tips for Success
- Pat olives dry with a paper towel before adding the oil, so the flavor grips instead of sliding off.
- Slice garlic thin and pull the pan off the heat as soon as it turns pale gold, or it turns bitter.
- Zest the lemon before you juice it, it’s much easier to do it in that order.
- Use a jar with a tight lid so you can shake it daily to move the oil and herbs around.
- Taste before adding salt, since olives are already salty from the brine.
Variations
- Add a strip of orange peel along with the lemon zest for a warmer, slightly sweeter background note.
- Swap rosemary and thyme for dried oregano and a bay leaf if that’s what you have in the pantry.
- Stir in a few whole capers or a spoonful of chopped preserved lemon for extra tang and saltiness.
Storage and Reheating
Marinated olives keep for up to 2 weeks in a sealed jar in the fridge, since the oil and lemon act as a light preservative. Store them fully submerged in the oil so the top layer doesn’t dry out.
There’s no reheating step here, since the olives are eaten cold or at room temperature. If the jar has been in the fridge, the oil turns cloudy and firm, that’s normal. Set the jar out on the counter for 20 to 30 minutes before serving so the oil turns clear and pourable again.
I don’t recommend freezing these. The olives turn mushy once thawed, and the fresh herbs lose their flavor.
Serving Suggestions
Marinated olives with lemon and herbs work as a starter on their own, set out in a small bowl with a spoon for the oil.
I like to put them on a board with cubes of feta or a hard cheese, crusty bread, and a few slices of salami. The oil is good for dipping bread once the olives are gone.
They also work scattered over a green salad, or spooned next to grilled fish or chicken, so the lemony oil doubles as a dressing.
FAQ
Why do my marinated olives taste bitter?
Bitter olives usually mean the garlic browned too much while you warmed the oil. Garlic turns bitter fast once it goes past pale gold, so pull the pan off the heat as soon as the edges color and the kitchen smells fragrant, usually within 2 to 3 minutes.
Can I use bottled lemon juice instead of fresh lemon for marinated olives?
You can use bottled juice in a pinch, but you’ll miss the lemon zest, which carries most of the citrus flavor here. If you only have bottled juice, add a little extra dried thyme or a strip of orange peel to make up for the lost brightness.
How long do marinated olives with lemon and herbs last in the fridge?
They keep for up to 2 weeks in a sealed jar in the fridge, as long as the olives stay covered in oil. The oil turns cloudy and firm when cold, so set the jar out for 20 to 30 minutes before serving so it turns clear again.
What goes with marinated olives besides bread and cheese?
Marinated olives pair well with grilled fish, roast chicken, or a simple green salad, since the lemony oil works as a dressing too. I also like them on a board with hummus, cucumber slices, and warm pita for a light lunch.
Are marinated olives with lemon and herbs vegan and gluten free?
Yes, this recipe is vegan, gluten free, and dairy free as written, since it’s just olives, olive oil, garlic, lemon, and herbs. Check the label on your olives if you have a sulfite sensitivity, since some brined olives include added sulfites.
What’s the difference between these marinated olives and the ones from a store deli counter?
Homemade marinated olives let you control the oil, garlic, and herbs, so the flavor tastes fresher and less salty than most deli versions. Store-bought olives often sit in the marinade for weeks under lights, which can make the oil taste stale or overly sharp.