Our Recipe Archive

A savory, aromatic appetizer or snack, Garlic Marinated Olives are infused with garlic and rich olive oil, creating a flavorful, Mediterranean-inspired treat. Perfect for charcuterie boards, tapas, or casual entertaining, these olives develop deeper, bolder flavors as they marinate over time.

Main Ingredients:

• Olives (Black, Green, or Mixed)
• Garlic Cloves (Minced)
• Salad Oil
• Salt
• Black Pepper (Optional)
• Herbs (Thyme, Rosemary, or Oregano) (Optional)

Meal Type:

• Appetizers
• Snacks

Cooking Method:

• Assembled Meals
• Stovetop
• Oven

Basic Cooking Steps:

Serving Options:

Garlic marinated olives can be enjoyed cold straight from the refrigerator or warmed for a more aromatic, flavorful experience.

Cold Preparation:

1. Prepare the Olives: Add minced garlic to olives, stir to coat well.
2. Let Rest: Cover and refrigerate for several days, allowing flavors to deepen.
3. Serve Chilled: Enjoy cold on a charcuterie board or as a snack!

Warm Preparation:

1. Follow Cold Preparation: Marinate the olives before the time you need them.
2. Heat the Olives: When ready to serve, place olives in a small pan with 2 tablespoons of salad oil and a little of their liquid.
3. Warm Gently: Stir over medium heat for 2-3 minutes, until fragrant.
4. Optional Baked Method:
   • Preheat oven to 400°F.
   • Place olives in an oven-safe dish and drizzle with a bit of their marinade.
   • Bake for 15-20 minutes, stirring occasionally, until warm and aromatic.
5. Serve: Spear olives onto picks or enjoy as a side with toasted bread!

Recipe Links (External Sources):

• Food.com – Garlic Marinated Olives
• Iowa Girl Eats – Herb & Garlic Marinated Olives
• Don’t Go Bacon My Heart – Marinated Olives
• Girl Scouts of the U.S.A. Girl Scout Cookbook. 1971. Henry Regnery edition ed., Chicago, IL, Bantam Books, Inc., May 1973. p. 33.

Cooking Tips:

• For extra depth: Add citrus zest or chili flakes to the mixture.
• For enhanced aroma: Warm olives gently before serving, but don’t overheat.
• For a stronger infusion: Let olives rest for up to a week before serving.

Substitutions:

• No salad oil? Use extra virgin olive oil for a richer taste.
• Want a spicier version? Add crushed red pepper flakes.
• Need a salt-free option? Skip extra salt and let the olives’ natural brine shine.