Marinated Olives

These Italian marinated olives are steeped in an herb and garlic infused olive oil with lemon zest are such an easy appetizer to make and keep on hand, you’ll always be ready to party.

Marinated Olives Recipe with herbs in jar

This recipe is brought to you by DeLallo Foods

Nothing says “welcome to the party” than a finger-food-picking bowl of olives to nibble on. Plump and flavorful, these marinated olives can be made fast and enjoyed on-the-fly, or refrigerated for weeks to use when the tangy cravings strike.

Similar to the savory start of my gnocchi pomodoro recipe, fresh herbs and garlic are warmed in olive oil, infusing their aromatic oils before pouring over the punchy olives.

One of my favorite ways to eat these tangy olives is on top of sourdough toasts slathered with ricotta cheese or mashed feta. They’re also the ideal addition to charcuterie boards or antipasto platter, or kept stashed in the fridge to add to easy pasta salads for lunch or dinner.

DeLallo Olives

The Best Olives for Marinated Olives

As one of the biggest importers of Mediterranean olives, DeLallo Foods varieties are some of the most flavorful olives around. Naturally cured and brined, DeLallo’s gourmet imported olives add tang to any dish, and are the ultimate pop-in-your-mouth snack, too.

For this marinated olives recipe, I use a colorful combination of two of my favorite DeLallo olive varieties:

  • Mild and plump, Delallo’s bright green Sicilian Castelvetrano olives are famous for their irresistible buttery-sweet flavor and creamy, meaty texture. 
  • DeLallo’s jarred classic Greek calamata olives have the tangy, tart, meaty bite that Mediterranean olives are most commonly known for.

Marinated Olives recipe ingredients

What’s In Marinated Olives

In choosing olives for this recipe, look for brine-packed olives. Don’t use oil-packed olives as they are typically already flavored. I choose pitted olives because they’re easier to eat (especially in salads), but olives with the pit lend even more flavor.

Steeped herbs and garlic in olive oil

How to Make Marinated Olives in Olive Oil Brine

Choose a jar or bowl with a fitted lid. This recipe fills 1 quart jar, or about 4 cups. I like the looks of these Weck jars, or a basic quart Mason jar with a lid works great too.

Drain and rinse the jarred olives, and set aside.

Heat the oil, smashed garlic, lemon rind, chile flakes, and half of the fresh herbs in a small skillet over medium heat. Swirl the herbs and garlic in the oil until warmed and fragrant, about 3-4 minutes.

Marinated Olives in jar

Pour the warm oil over the olives. Layer the olives in the jar with the garlic and the fresh and steeped herbs. Pour the flavored oil over the olives.

Marinate the olives for at least 30 minutes. This quick appetizer can be served on the fly. However, the olives taste more flavorful the longer they sit. Refrigerate overnight, or for a few days, and they’ll taste even better.

Marinated Olives in jar overhead

How Long Do Marinated Olives Last?

These olives get better and better the longer they soak in the flavorful infused oil. Marinated olives last in the refrigerator for 3-4 weeks.

Marinated Olive and Ricotta Toast

What to Serve With Marinated OIives

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Marinated Olives Recipe with herbs in jar


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Marinated Olives

These Italian marinated olives with lemon zest, garlic, and herbs, are such a fast and easy appetizer, you’ll always be ready to party.

Course Appetizer

Cuisine Mediterranean

Keyword marinated olives

Prep Time 5 minutes

Cook Time 5 minutes

Marinating Time 30 minutes

Total Time 40 minutes

Servings 20

Calories 97kcal


  • 1 5.3 ounce jar DeLallo Castelvetrano olives
  • 1 5.3 ounce jar DeLallo Calamata olives
  • 1 cup DeLallo extra virgin olive oil
  • 5 cloves garlic , peeled and smashed
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 6-8 black peppercorns
  • 1/2 teaspoon red chile flakes
  • 1/4 teaspoon kosher salt
  • zest of 1 lemon


  • Drain the olives in a colander and rinse in cool water. Set aside to drain.

  • In a medium skillet, add the oil, smashed garlic cloves, half of the fresh herbs (reserve the rest for packing with the olives), lemon zest, red chile flakes, and black peppercorns. Bring to medium heat and cook for 3-4 minutes, swirling the herbs in the oil, until the garlic is fragrant and the herbs sizzle. Remove from the heat, season with the kosher salt, and set aside.

  • In a quart jar with a fitted lid, layer the olives with the garlic, and cooked and reserved fresh herbs. Pour the flavored oil over the olives. Cover and refrigerate for at least 30 minutes. The olives taste better the longer they sit in the flavored oil, up to 3 days before serving.


Calories: 97kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 32mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Marinated Olives in jar overhead

More Recipes With Olives

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This recipe is sponsored by DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.