Easy and delicious marinated olives

Posted by: Erin October 4, 2020 2 Comments
easy and delicious marinated olives

Citrus and herbs are the base for these delicious marinated olives.

By Erin

A cornerstone of any gathering I host is a bowl of olives.

Simple, humble and beloved, these briny, savoury gems quietly prop up the other superstars of cocktail hour. Sure, people flock to the cheeseboard. They scoop up the dips. But, like any solid supporting cast member, the rest would be set adrift if not for this tiny, but mighty anchor.

My perfect cocktail hour snack is a casual combo of gougères, a wedge of cheese, and these marinated olives.

Warm, marinated olives

Yield: about 1/2 a litre

Chef Level: Beginner

Sure, you can set out a simple bowl of olives and no one will complain (certainly not me). But when you feel like “gilding the lily,” as my dad says, these marinated warm olives really up the ante.

  • 1, 600 g jar of plain olives, drained (I use Castelvetrano)
  • 1-2 jalapeño, sliced
  • 1-2 shallots, sliced
  • 2 tsp whole fennel seeds
  • 1 large garlic clove, peels and lightly crush
  • A few strips of lemon peel
  • A few strips of orange peel
  • A few cups of olive oil
  1. In a wide, deep sauté pan set over medium low heat, add the oil and all ingredients except the olives.
  2. Allow the oil to warm, steeping flavours for about 10-15 minutes.
  3. Carefully add in the olives stirring to combine. Most of the olives should be at least partially submerged.
  4. Warm for another 10-15 minutes.
  5. Serve with crusty bread.

*Note: the olive oil keeps in the fridge for a few days (not much longer) and is brilliant on pastas and in salad dressings. Yes, the oil will solidify in cold temperatures, but liquifies again when heated or left out of the fridge for a bit of time.

Wine pairings

For a can’t miss, slam-dunk pairing just look to the Spanish (the largest producer of olives in the world.) Dry Vermouth and fino Sherry both have that salty, briny, citrusy note that is echoed in the fruit. As for wine, easy pairings are Spain’s Albariño and Rioja.


Curious about what makes a good food and wine pairing? Our Food & Wine Lab, is always a hit for team builds, birthday parties and entertaining clients!

Leave a Reply