Marinated Olives Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Refrigerate: 2 hours
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6-8 servings 1x
  • Category: Appetizer
  • Method: Mix
  • Cuisine: American


No more busting your wallet at the olive bar. Learn how to make your own marinated olives!


Units Scale
  • 1/2 of a lemon
  • 4 cloves garlic, minced
  • 1/2 Thai red chili, seeded and sliced thinly
  • 12 oz. pitted mixed olives (e.g., Kalamata and queen thrown Spanish olives)
  • 1/2 cup olive oil


  1. Remove the zest from the lemon and cut the zest into thin strips. Juice the lemon. Put the lemon zest and juice along with the garlic, chili, and olives into a large jar. Add the olive oil. Shake to coat.
  2. Refrigerate for 2 hours or up to two weeks shaking daily to mix everything up.
  3. Take the jar of olives out of the fridge 1 hour before serving so that the olive oil melts into a liquid.
  4. Transfer the olives to a bowl for serving using a spoon to scoop out olives, taking along some of the olive oil and flavorings.

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