Prep Time: 10 mins | Marinate Time: 2 hrs (or overnight) | Total Time: 2 hrs 10 mins | Servings: 8
Transform simple store-bought olives into a rich, flavorful appetizer infused with garlic, fresh herbs, lemon, and extra virgin olive oil.
Ingredients
- 2 cups mixed whole olives (Castelvetrano, Kalamata, or pimento-stuffed green olives), drained and rinsed
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1/2 tsp red pepper flakes (optional, for heat)
- 2 strips fresh lemon peel (pith removed)
- 1 tbsp fresh lemon juice
- 1/2 tsp freshly cracked black pepper
Instructions
- Warm the Aromatics: Heat the extra virgin olive oil in a small saucepan over low heat. Add the sliced garlic, rosemary, thyme, red pepper flakes, and lemon peel. Gently warm for 3–5 minutes until the garlic softens and becomes fragrant (do not let it brown).
- Combine with Olives: Place the drained olives in a medium glass bowl or mason jar. Pour the warm infused oil and herbs directly over the olives.
- Add Finishing Touch: Stir in the fresh lemon juice and cracked black pepper until evenly coated.
- Marinate & Serve: Cover tightly and let sit at room temperature for at least 2 hours before serving. For maximum flavor, refrigerate overnight and bring to room temperature prior to serving.
Nutrition Information (Per Serving – approx. 1/4 cup)
- Calories: 120 kcal
- Protein: 0.5g
- Carbohydrates: 2g
- Dietary Fiber: 1g
- Total Fat: 13g
- Saturated Fat: 2g
- Sodium: 380mg
Recipe Notes & Adaptations
- Storage: Store in an airtight glass container in the refrigerator for up to 2 weeks. Warm slightly to melt any olive oil that solidified in the cold.
- WW / Keto Friendly: Low-carb and keto-compliant (1g net carb). Fits healthy fats protocols.
- Serving Suggestion: Serve alongside warm crusty bread, a charcuterie board, or mixed into roasted chicken dishes.
