Herb-Marinated Olives

This simple combination can be made with your favorite olives and herbs. Remove from the refrigerator about an hour prior to serving. These olives are wonderful to have on hand for snacking or for a cocktail party.–Sondra Bernstein

LC Olive Primer Note

We started to give you an olive primer, listing all our favorite varieties that would work well in this recipe for herb-marinated mixed olives, but then we decided the best way for you to truly learn is to taste them. So go on, buy a variety of olive you’ve not had for a while, if ever. The recipe below calls for particular types of olives, but trust us, almost any olives will do. So don’t stress over the decision of which kind. Just keep calm and finish tossing together your appetizer.

Herb-Marinated Olives Recipe

  • Quick Glance
  • 10 M
  • 10 M
  • Makes 4 1/2 cups

Ingredients

  • 1 cup Lucque olives
  • 1 cup Nicoise olives
  • 1 cup Nyons olives
  • 1 cup Picholine olives
  • 1/2 cup caper berries
  • 1/4 cup lemon zest (thin strands)
  • 1 bunch thyme, leaves removed
  • 1/4 cup extra-virgin olive oil

Directions

  • 1. In a large bowl, toss together the olives, caperberries, zest, thyme, and olive oil. Scoop into a bowl and serve.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Diane Schwartz

Apr 16, 2004

I have many different recipes for marinated olives. This was one of the simplest and, I have to say, probably one of the tastiest. We had some left over, and I found that they were even better the next day. If you love olives, this is a winner.

Testers Choice
Brenda Carleton

Apr 16, 2004

What a pleasure this dish is. I used lemon thyme rather than regular thyme as it was what I had on hand. My local stores only carry a few kinds of olives, but they were marvelous nestled with the thyme, lemon zest, caper berries, and excellent olive oil. This is a drool-inducing concoction that takes 90 seconds flat to throw together. As I adore rosemary, I will add some of that in the future. This would also be superb with chunks of feta. Sooooo much nicer than just naked olives.

Testers Choice
Leslie Schmid

Apr 16, 2004

I think this is a great way to have a little something with cocktails, rather than making a big production if you’re preparing a great dinner. The caper berry addition was a nice touch and changed the look of the bowl. I might add some garlic next time and freshly ground salt and pepper.

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