Marinated Black Olives (Tapas)

Total Time
Prep 5 mins
Cook 0 mins

Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 2 weeks prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!

Ingredients Nutrition


  1. Place the olives in a bowl.
  2. Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
  3. Pour over the vinegar and the reserved brine to cover olives.
  4. Shake well and let marinate at room temperature for 2 weeks.


Most Helpful

Excellent! I love that you can make these way in advance of a party. The garlic and chili adds wonderful flavour. I made a couple of changes out of necessity. I couldn't find black spanish olives so I used a combination of kalamata and large pitted green olives, and used one fresh hot chili pepper. I couldn't find fresh bay leaves either so I used 2 dried. I was hesitant to leave this unrefrigerated so I let them marinate in the fridge for not quite 2 weeks. I'll be making these olives again. Thank you!

Cookin-jo October 28, 2008

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