Marinated Kalamata Olives

Marinated Kalamata Olives

Briny kalamata olives steeped in garlic, citrus, and herb-infused olive oil.

Total 12 hr Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Whole kalamata olives soak up olive oil, garlic, lemon zest, and fresh herbs for a tangy, savory bite. Serve on a cheese board, alongside crusty bread, or as part of a Mediterranean mezze spread. The flavor deepens the longer the olives sit, making this an easy make-ahead appetizer.

Ingredients

  • 2 cups kalamata olives, drained
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black peppercorns, lightly crushed

Method

  1. Drain the kalamata olives and pat them dry with a paper towel.

  2. In a medium bowl, combine the olive oil, sliced garlic, lemon zest, lemon juice, rosemary, thyme, red pepper flakes, oregano, and crushed peppercorns.

  3. Add the olives to the bowl and toss well to coat evenly in the oil and seasonings.

  4. Transfer the olive mixture to a clean glass jar or airtight container.

  5. Cover and refrigerate for at least 12 hours, or up to 1 week, stirring or shaking occasionally to redistribute the flavors.

  6. Let the olives sit at room temperature for 15 minutes before serving to let the oil loosen.

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    Marinated Kalamata Olives

    Whole kalamata olives soak up olive oil, garlic, lemon zest, and fresh herbs for a tangy, savory bite. Serve on a cheese board, alongside crusty bread, or as part of a Mediterranean mezze spread. The flavor deepens the longer the olives sit, making this an easy make-ahead appetizer.

    12 hr 16 oz 110 cal

    Ingredients

    • 2 cups kalamata olives, drained
    • 1/2 cup extra-virgin olive oil
    • 3 garlic cloves, thinly sliced
    • 1 teaspoon lemon zest
    • 2 tablespoons fresh lemon juice
    • 2 sprigs fresh rosemary
    • 2 sprigs fresh thyme
    • 1/2 teaspoon crushed red pepper flakes
    • 1 teaspoon dried oregano
    • 1/2 teaspoon black peppercorns, lightly crushed

    Method

    1. 1

      Drain the kalamata olives and pat them dry with a paper towel.

    2. 2

      In a medium bowl, combine the olive oil, sliced garlic, lemon zest, lemon juice, rosemary, thyme, red pepper flakes, oregano, and crushed peppercorns.

    3. 3

      Add the olives to the bowl and toss well to coat evenly in the oil and seasonings.

    4. 4

      Transfer the olive mixture to a clean glass jar or airtight container.

    5. 5

      Cover and refrigerate for at least 12 hours, or up to 1 week, stirring or shaking occasionally to redistribute the flavors.

    6. 6

      Let the olives sit at room temperature for 15 minutes before serving to let the oil loosen.