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Overhead view of green and black olives glistening in golden lemon-herb oil in a rustic ceramic bowl with rosemary on the side.

Bright Lemon and Herb Marinated Olives with Garlic

Olives get tossed in warm garlic and lemon oil with fresh herbs, then left to soak up flavor for at least 2 hours.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 152
Ingredients Method Notes

Ingredients
  

  • 400 g mixed green and black olives drained and patted dry
  • 80 ml extra virgin olive oil
  • 3 garlic cloves thinly sliced
  • 1 lemon zested and juiced
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1/2 tsp dried chili flakes optional
  • 1 tsp black peppercorns lightly crushed
  • 1 bay leaf

Method
 

  1. If your olives are in brine, drain them well and pat dry with a paper towel or clean kitchen towel.
  2. Zest the lemon into a small bowl, then juice the lemon into a separate cup. Set both aside.
  3. 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.
  4. 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.
  5. Let the oil cool for 5 minutes, then stir in the lemon zest and lemon juice.
  6. Put the dried olives into a 500 ml / 16 oz jar or a mixing bowl.
  7. Pour the warm oil mixture over the olives, including the garlic slices and herbs. Stir or shake gently so every olive gets coated.
  8. Let the olives marinate at room temperature for at least 2 hours, or cover and refrigerate overnight for deeper flavor.
  9. 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.