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


  • 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


  • 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:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Recipe Testers Reviews

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.

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.

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.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.