Our favorite recipe for the best warm marinated olives. These are great to serve as an appetizer and they go perfectly with many dishes. They’re simple to make and perfect for parties.
Olives are already tasty on their own, but if you’ve had warm marinated olives you know how the added ingredients create one of the best appetizers ever! It’s amazing how something so simple can so delicious and flavorful.
One of my favorite pizza restaurants serves warm marinated olives and you better believe I order one dish just for myself. The sauce is also delicious and perfect for dipping bread or even to toss over a pasta.
I wanted to create an easy recipe with similar flavors of my favorite marinate olives. This is very simple, only requires a skillet and a strainer. You can add your own twist if you’d like as well.
These olives only take about 10 minutes to make if you’re in a pinch or they can marinate for up to 24 hours. You can serve them as an appetizer, with a cheese board or a side dish for truly so many meals. They would be amazing with our Greek mezze platter too and our lavender and rosemary Marcona almonds.
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How to Make Marinated Olives
Ingredients
- Green Pitted Olives, Pitted
- Kalamata Olives, Pitted
- Lemon Zest
- Lemon Juice
- Garlic, Minced
- Fresh Thyme
- Calabrian Peppers + Oil
- Olive Oil
- Salt + Pepper
I purchased the green olives, Kalamata olives and Calabrian peppers at Whole Foods. Calabrian peppers are grown and harvest in Calabria Italy. They have a delicious pepper flavor but are not too spicy. The pepper and oil are both used in this recipe.
Another tip when buying ingredients, quality matters. If you buy better quality olives and peppers you will have a better taste.
Directions
Strain both olives and add all of the ingredients into a medium bowl. Let them marinate for 5 minutes up to 24 hours, depending on the time you have.
Heat olive oil in a skillet on medium and add the marinated olive mixture into a medium skillet.
Bring all of the ingredients to a sizzle and then let the olives simmer for 10 minutes until warm.
Pour all of the ingredients, including the juices in the pan into a shallow dish.
Serve these olives warm. You can let them simmer until ready to serve.
Another tip, you can add all of the ingredients and the drained olives into a bowl and marinate them in the refrigerator for up to 1 week before warming them in a skillet.
Frequently Asked Questions
How long do marinated olives last?
First, you most likely won’t need to worry about this as I guarantee all of the marinated olives will be eaten the same day! They are that good. However, you can store them in the refrigerator for a few days after warmed.
How do you make marinated olives from scratch?
Follow our recipe below to make the marinated olives from scratch. It’s actually incredibly easy and the perfect party appetizer.
Do marinated olives need to be refrigerated?
Once the olives are drained from their brine and are marinating with other ingredients it’s best to have them marinate in the refrigerator.
How do you eat marinated olives?
It’s best to scoop a few olives onto a plate and eat them with a small fork.
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Warm Marinated Olives
Ingredients
- 8 ounces Green olives, pitted
- 8 ounces Kalamata olives, pitted
- 1 tbsp Lemon zest
- 2 tbsp Lemon juice, fresh
- 2 cloves garlic, minced
- 1 tsp Thyme, fresh, minced
- 3 sprigs Thyme , fresh
- 5 Calabrian peppers, sliced
- 2 tsp Calabrian pepper oil , from the jar
- 1/3 cup Olive oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
Instructions
- Slice the peppers and mince the garlic.
- Strain both olives and add all of the ingredients into a medium bowl and stir.
- Let the olives marinate with the other ingredients for 5 minutes to 24 hours in the refrigerator.
- Heat olive oil in a skillet on medium.
- Add the olives to the skillet and bring all of the ingredients to a simmer and then let the olives simmer for 10 minutes until warm.
- Pour all of the ingredients, including the juices in the pan into a shallow dish.
- Serve these olives warm. You can let them simmer until ready to serve.
Sabrina says
thank you! have had what I thought was every version of olives but always cold, never had warmed marinated olives, so much appreciated