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Marinated Olives

Scott Phillips

Yield: Yields 3 cups.

This hors d’oeuvre is best when made with a mix of two or three types of whole, unpitted olives, especially Kalamata, Niçoise, and Picholine.


  • 3 cups mixed olives, rinsed and drained well
  • 1 cup extra-virgin olive oil
  • 4 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1-1/2 tsp. whole fennel seeds
  • 2 strips orange zest
  • 1/4 tsp. crushed red pepper flakes
  • 1 bay leaf
  • 1 clove garlic, slivered
  • 1/4 cup fresh lemon juice

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 80
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 0
  • Sodium (mg): 290
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 0


  • Put the olives in a 1 qt. jar. In a small saucepan, combine the oil, thyme, rosemary, fennel seeds, zest, pepper flakes, bay leaf, and garlic. Heat on very low for 10 minutes. Pour the oil and seasonings over the olives. Add the lemon juice and close the jar. Turn a few times to distribute the seasonings; let cool to room temperature. Store in the refrigerator for no longer than four days. Before serving, bring the olives to room temperature, drain off most of the oil, and discard the bay leaf and herb sprigs.


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Reviews (2 reviews)

  • kancook | 08/30/2012

    Great recipe... gave away as Gifts. Perfect for the Olive lover!

  • kaycooks | 01/03/2010

    I found this recipe in your magazine and made it for guests at New Years Eve. It was wonderful and beautiful. Several guests asked for the recipe.

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