These easy marinated olives take minutes and taste like your favourite tapas bar. Lemon zest, soft garlic and a pinch of chilli infuse warm olive oil, then olives and fresh parsley soak up the flavours. Finished with a pinch of Maldon Original Sea Salt for clean, bright seasoning, this lemon‑garlic olives recipe is ideal for antipasti platters, last‑minute hosting or make‑ahead snacks.
How to Marinate Olives (Quick Steps)
- Gently warm olive oil with lemon zest and garlic; add chilli, then cool.
- Toss with olives, parsley and a pinch of Maldon Sea Salt.
- Marinate 30 minutes to overnight; serve at room temperature.
How to Make Marinated Olives (Detailed Version)
Step 1 – Infuse the Oil
- Add olive oil, lemon zest strips and sliced garlic to a small pan.
- Warm over medium‑low heat for 3–5 minutes until fragrant and the garlic softens; do not brown. You should see gentle bubbles around the garlic, with the colourisation being pale, not golden.
Step 2 – Add Heat & Cool
- Stir in a pinch of chilli flakes.
- Immediately remove from the heat and let the oil cool to room temperature.
Step 3 – Toss & Marinate
- In a bowl, combine olives, chopped parsley and a pinch of Maldon Original Sea Salt.
- Pour over the cooled oil and toss well to coat.
- Marinate at least 30 minutes; longer (up to overnight in the fridge) deepens flavour.
Step 4 – Serve
- Bring to room temperature. Taste and adjust salt or lemon zest.
- Spoon into a serving bowl with some infused oil.
- Serving suggestion: finish with a final pinch of Maldon flakes for crunchy contrast.
Tips & FAQs
Tips
- Use quality olives. Creamy Castelvetrano or meaty Kalamata work well; mix for colour and texture.
- Keep heat low. Browning garlic turns the oil bitter; you’re gently infusing.
- Cool the oil fully before adding parsley and olives to preserve freshness.
- For boards, marinate the day before; bring to room temp 20–30 minutes before serving so the oil isn’t congealed.
FAQs
- What olives are best for marinating?
- Mixed green and black, ideally firm and meaty. Pitted are convenient; whole hold shape better.
- Can I use dried herbs instead of fresh parsley?
- Yes—start with 1/2 tsp dried oregano or thyme. Add fresh parsley before serving for brightness if you like.
- How long should olives marinate?
- Minimum 30 minutes; 12–24 hours (refrigerated) gives deeper flavour. Always serve at room temperature.
- How long do marinated olives keep?
- Refrigerate in an airtight container and use within 3–4 days. Keep submerged in oil, and always return leftovers to the fridge. Do not store at room temperature when fresh garlic is used.
- Can I reuse the marinade oil?
- Use within 3–4 days in salad dressings or to drizzle over feta/roasted veg. Keep refrigerated; discard if in doubt.
Serving Suggestions
- Add to antipasti boards with cheeses, cured meats, nuts and crackers.
- Spoon over whipped feta or labneh with extra lemon zest and Maldon Sea Salt.
- Toss through warm roasted potatoes or salads as a quick dressing.
- Pair with chilled rosé, lager or a classic martini.
Storage & Make-Ahead
- Store refrigerated up to 3–4 days in a clean jar; ensure olives are mostly covered by oil.
- Bring to room temperature for 20–30 minutes before serving so the oil loosens.
- If the garlic browns during infusion, start again—browned garlic can taste bitter.
