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Easy Marinated Olives are a great addition to a cheese board or for holiday parties. A blend of olives, olive oil, garlic, capers and lemons make these the perfect party appetizer.
The holiday party season is in full swing! This means one thing, party appetizers.
I mean, I’m sure it means other things, but honestly, all I’m thinking about is the appetizers. Appetizers are kind of my favorite. Appetizers like Hot Crab & Spinach Dip, Artichoke Tapenade, Rosemary Cranberry Spread, and Fig and Goat Cheese Bites.
In addition to all of the deliciousness mentioned above, when it comes to snacking, olives are among one of my favorites. They are great as an addition to cheese boards. Obviously they are great in cocktails. And, honestly, they are simply great to just snack on by themselves. Especially when the olives are marinated as they are in this recipe.
Much like other marinated snacks, you can find marinated olives pretty easily at the grocery store. But, also like other marinated snacks, they can be pretty expensive. Instead, you can make them at home. All you really need is a olives, seasonings, citrus and a high quality olive oil.
I say high quality olive oil because the olive oil really matters, since you’ll be tasting the flavor. I recommend using an extra virgin olive oil. For this recipe, I actually used greek Kalamata Olive Oil. It might be my new favorite variety. It’s so smooth and flavorful. That being said, use your favorite! If it’s something you like the flavor enough to dip bread in, then it will work just fine in this recipe.
To make marinated olives, you could simply marinate them in the seasonings and olive oil but for this recipe, I actually warm them. I got the idea from this Ina Garten recipe I found in the Food Network Magazine. The warm olives are even more flavorful!
Like the olive oil, you will want to use high quality olives for this recipe. This most likely will mean you will need olives that still have the pits in them. For this Marinated Olives recipe, I use kalamata and castelvetrano olives. Castelvetrano olives are bright green and have a buttery flavor. Kalamata olives are a gorgeous purple-black color and have more of a brine flavor. They balance each other out nicely. And also look gorgeous together!
Aside from the olives and the olive oil, you’ll want to add a few other seasonings to your marinated olives. For this recipe, I use lemon, capers, garlic, parsley and crushed red pepper. The crushed red pepper is totally optional and you can use as little or as much as you like. I like the little touch of heat that they add but it’s not over powering.
The olives will last a few days in the refrigerator. To serve them you can simply reheat them or remove them from the refrigerator about an hour before serving to allow them to come to room temperature.
Serve these warm marinated olives at your next get together and they will be the hit of the party! If you don’t snack on them all first, that is.
Combine all ingredients together in a bowl. Mix well to coat the olives completely.
Add all ingredients, except parsley, to a pan and heat over medium heat just until the olives start to sizzle a bit. Reduce heat slightly and continue cooking for 5 minutes. Remove from heat, transfer to a serving bowl, sprinkle with parsley and serve.
If you are making them ahead of time, you can reheat them or simply remove them from the refrigerator about an hour before serving to allow them to come to room temperature.
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