Marinated Olives

"Great with cocktails!"
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by 2Bleu photo by 2Bleu
Ready In:




  • Warm the olive oil in a frying pan with the rosemary sprigs, garlic, bay leaves and oregano and cook gently, stirring for 5 minutes to infuse the oil.
  • Add the olives and toss well to coat in the spiced oil, then cook gently, stirring occasionally, for 5 – 10 minutes until soft and shiny.
  • Use a slotted spoon to transfer olives, garlic, bay leaves and herbs to a rustic serving dish and serve hot, warm or at room temperature.

Questions & Replies

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  1. jimani
    I live in the middle of nowhere where "olive bars" are unheard of. I have tried other recipes for marinated olives with less than good results. THIS recipe, however, shines!! It is better than any olive bar olive and certainly better than other recipes I have tried. I think it is because of the method. Heating the oil and then the olives really brings up the flavor. Thank you so much for posting. I highly recommend this recipe.
  2. Andi Longmeadow Farm
    Perfection plus! I followed this exactly using some mixed olives that I had from Wegmans' and continued on with the recipe of delicious-is-ness. Very easy, and you get a big bang for the easy enough prep. I can see my added some cauliflower, carrots, and other 'brined" product. Excellent, thanks for posting!
  3. erobbins4
    I second these as amazing. They are a great finger food to serve at a party and work really well with a cheese plate. I followed the recipe exactly using cheap canned olives and it was great. Super easy too, which when making things for a dinner party gives this extra points.
  4. 2Bleu
    This made it into Book #179627 This was simply amazing. Taking very inexpensive olives that normally I'd leave on the shelf at the grocer, and giving them flavor that I wouldn't expect from gourmet olives from the same shelf. I used fresh rosemary and CANNED (yes, canned) jumbo black olives (generic even). The flavors mix very well and are well-balanced. I cut recipe in half, tho I added a tad more olive oil than called for. The "WOW's" from family and friends included "Cooked olives?", "Lot's of flavor", and "How did you do THAT?" I was so taken by the flavor I had to go back and taste the PLAIN canned olives and was even more impressed with this recipe. Luschka, thank you so much for sharing this simple, yet delectable recipe! ~Buddha~


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