Marinated Olives

Name: Marinated Olives
Total time: 1 h
Yield: 6 to 12 servings.
Ingredients: Assorted olives; 6 cloves garlic, peeled and lightly crushed; 1/4 cup extra virgin olive oil; 1 tablespoon fresh thyme or rosemary leaves (or 1 teaspoon crumbled dried leaves); 1 lemon, cut in half and pulp removed as you would from a grapefruit

By Mark Bittman

Updated Oct. 17, 2023

Marinated Olives — Craig Lee for The New York Times

Total Time: 1 hour, largely unattended
Rating: 4(35)
Comments: Read comments

Featured in: What Are Snacks I Can Serve That Are Not Too Filling?

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:6 to 12 servings.

Assorted olives
6cloves garlic, peeled and lightly crushed
¼cup extra virgin olive oil
1tablespoon fresh thyme or rosemary leaves (or 1 teaspoon crumbled dried leaves)
1lemon, cut in half and pulp removed as you would from a grapefruit

Ingredient Substitution Guide

Preparation

Make the recipe with us

Step 1
Toss all ingredients together in a bowl. Marinate at room temperature for at least an hour, or as long as 12 hours. Before serving, marinated olives may be refrigerated, but they should be removed from refrigerator an hour or two before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.