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

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 caperberries
  • 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 decorative bowl and serve.
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Testers Choice

Testers Choice
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 caperberry 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.

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.


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