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This marinated olives dish is one of those go to appetizers that requires almost no effort yet always impresses. Whether you serve them before a meal or mix them into a salad these olives offer a citrusy herbaceous flavor that gets better over time.
I started making these olives with citrus from our garden and now they are always on the table when we host friends in summer.
Ingredients
- Mixed olives: Provide varied texture and taste look for good quality pitted varieties like Kalamata
- Garlic: Brings pungency and warmth crush fresh cloves for best flavor
- Olive oil: Acts as the base of the marinade choose extra virgin for richness
- Balsamic vinegar: Adds tang and sweetness a quality one makes a difference
- Orange peel: Delivers brightness use organic fruit if possible
- Lemon peel: Enhances the citrus note shave thin strips for intensity
- Dried oregano: Infuses Mediterranean depth try to use recently dried leaves
- Za atar: Brings a savory earthy layer find a good blend or make your own
- Fresh rosemary: Adds bold aromatic character a sprig or two is plenty
Step-by-Step Instructions
- Prepare the Citrus and Garlic:
- Peel thin strips of lemon and orange avoiding the bitter white pith then crush the garlic cloves with the flat side of a knife to release their oils
- Mix the Marinade:
- In a large mixing bowl combine the olives orange and lemon peels garlic olive oil balsamic vinegar oregano za atar and rosemary using a spoon to coat the olives thoroughly
- Marinate:
- Transfer the mixture to a jar or container with a tight lid let the olives sit at room temperature for at least one hour before serving or refrigerate for deeper flavor
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I always look forward to the rosemary in this dish it reminds me of my grandmother’s garden where we first picked it fresh to use in her olive jars
Storage Tips
Store marinated olives in a clean airtight container in the refrigerator
Always use a clean spoon to remove olives to keep the marinade fresh
Flavors develop further over the first three days
Ingredient Substitutions
Use thyme or basil in place of oregano for a slightly different herbal profile
Replace za atar with a mix of sesame sumac and thyme if unavailable
If citrus peel is not available try using zest instead for concentrated aroma
Serving Suggestions
Serve these olives alongside warm crusty bread and hummus
Toss into salads or grain bowls for extra flavor
Pair with cheeses and nuts for a Mediterranean inspired snack board
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Cultural Context
In Spain and across the Mediterranean olives are more than food they are tradition
Marinated olives are often the first thing brought to the table in tapas bars and family gatherings
Frequently Asked Questions About Recipes
- → How long should I marinate the olives?
For best flavor, marinate for 4–6 hours or overnight. They'll keep improving over the first few days in the fridge.
- → Can I use different types of olives?
Yes. Mixing varieties like Kalamata, Castelvetrano, or Cerignola enhances flavor and texture. Use good quality olives.
- → How long do marinated olives last?
Stored in an airtight container in the fridge, they last up to 2 weeks. Always use a clean spoon when serving.
- → Can I make these without za'atar?
Yes. Substitute with dried thyme, sesame seeds, and sumac, or try Italian seasoning or more oregano.
- → Should I use pitted or unpitted olives?
Pitted olives absorb marinade better and are easier to eat. Unpitted ones offer better texture. Choose as you prefer.
- → Can I use citrus juice instead of peels?
Peels offer stronger citrus aroma. If substituting, use zest, not juice, for best results.
- → What if I don't have fresh rosemary?
Use 1 teaspoon of dried rosemary or substitute with thyme, oregano, or sage. Fresh herbs yield better flavor.
- → Can I make these oil-free?
Oil is important for flavor and preservation, but you can reduce it slightly and increase vinegar or lemon juice.