These olives are gently marinated in citrus, garlic, and warm, infused olive oil. The oil picks up depth as it cools and the olives soak. Serve them as an easy party appetizer, a tasty snack, or a great gift.

If you love olives, try my Stuffed Olives Recipe next.

A small white plate of green olives coated in orange-tinted infused oil with visible citrus peel, garlic slices, and spices, set on a red tiled surface with glasses in the background.

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I really enjoy making marinated olives at home. It’s a delicious and thoughtful contribution to any spread and starts with a simple jar of olives.

Grab a few aromatics and warm some oil, and those basic olives transform into a rich, layered bite. It’s a mouthwatering finger food I can casually set out and keep coming back to. Just a little nibble here and there, and suddenly the bowl is empty.

Why This Recipe Works

Savory Snack – Packed with flavor from garlic, pepper, citrus peel, and fresh herbs infused into warm olive oil.
Easy Process – Uses simple ingredients and comes together with about 15 minutes of hands-on prep.
Versatile Garnish – Spoon over pizza or salad, add to a charcuterie board, or use the infused oil to finish a vodka martini.

Green olives resting in infused olive oil on a white plate.

The Best Olives for Marinated Olives

Castelvetrano olives are the best choice for marinated olives because of their mild, buttery flavor and soft texture. As a green olive, they absorb infused olive oil, citrus, and garlic without becoming too salty. Their balance keeps the marinade from overpowering the olives themselves. If needed, other green olives can work, but Castelvetrano olives stay the most tender and approachable.

Tools You’ll Need

Small saucepan

Ingredients You Will Need for Marinated Green Olives

Here is a breakdown of what you will need to make this recipe. For actual measurements, see the recipe card at the end of this post.

Castelvetrano olives – Mild and buttery, these green olives absorb the infused oil without becoming overly salty or bitter. Using pitted olives makes them easier to eat and allows the marinade to coat them evenly.
Olive oil – Use a good-quality olive oil since it carries all the flavor. Warming it gently helps the aromatics bloom without overpowering the olives.
Garlic – Thinly sliced garlic adds savory depth and fragrance. Keep the heat low so it softens without browning.
Aleppo pepper – Adds gentle warmth and a subtle fruitiness without too much heat.
Fennel seed – Lightly crushing the seeds releases their natural sweetness and adds complexity to the oil.
Coriander seed – Brings a soft citrus note that ties in with the fresh peels.
Orange peel – Adds sweetness and aroma without acidity. Avoid the white pith to keep the oil clean tasting.
Lemon peel – Brightens the marinade and balances the richness of the olive oil.
Fresh rosemary – Infuses the oil with a woodsy, herbal note that deepens as the olives rest.
Kosher salt – Just enough to round out the flavors, especially since the olives already carry some salinity.
Aged sherry vinegar – A small splash adds depth and a subtle tang that keeps the marinade from tasting flat.

Ingredients for marinated olives arranged on a red tiled surface, including a bowl of olive oil, whole lemons and oranges, sliced garlic, spices, vinegar, salt, and green olives in a measuring cup.

How To Marinate Olives

Below is a summary of how to make marinated olives. For a complete and detailed list of steps, see the recipe card at the end of this post.

Prepare the Olives

I start by placing the well-drained olives into a heat-proof bowl so they’re ready to absorb the warm oil. This step helps the olives take on flavor evenly once the marinade is poured over them.

Warm the Infused Oil

In a small saucepan, I gently warm the olive oil with sliced garlic until it just begins to simmer. I add the citrus peels, Aleppo pepper, fennel seed, and coriander, swirling the pan so everything infuses without browning. Once fragrant, I stir in the rosemary, sherry vinegar, and salt, keeping the heat low so the aromatics stay soft and balanced.

A saucepan filled with warm olive oil, garlic slices, citrus peel, rosemary, and spices gently infusing together.

Marinate the Olives

I carefully pour the warm, infused oil over the olives and let them sit undisturbed. For marinated olives with the best flavor, I allow them to marinate for at least four hours, though overnight is even better. The longer they rest, the more depth the olives develop.

Green olives resting in infused olive oil inside a metal saucepan with visible citrus peel, garlic, and rosemary sprigs.

Serve or Store

Once the olives have finished marinating, they can be served right away or stored for later. If serving, let them sit at room temperature for about an hour so the infused oil loosens and the flavors fully open up. To store, transfer the cooled olives and oil to a jar or airtight container and refrigerate until ready to use.

How Long Will Marinated Olives Last?

Marinated olives will keep well in the fridge for up to 2 weeks when stored properly. The flavor continues to deepen over the first few days, which makes them a great make-ahead option. Before serving, let them sit at room temperature for about an hour so the oil loosens and the flavors open up.

Tips and Tricks

Keep the heat gentle. Warm the olive oil just until fragrant so the garlic and citrus soften without browning or turning bitter.
Give the olives time to rest. While they’re good after a few hours, marinated olives develop deeper flavor when made a day ahead.
Bring to room temperature before serving. Letting the olives sit out for about an hour loosens the oil and helps the flavors open up.
Use a heatproof bowl. Pouring warm infused oil directly over the olives requires a bowl that can safely handle the temperature.
Don’t waste the infused oil. After devouring your marinated olives, drizzle the leftover oil on pasta, salad, fried eggs, or avocado toast for extra flavor.
Try a stuffed variation. If you’re looking to switch things up, I’ve also shared a feta-stuffed Castelvetrano olive version on Instagram, marinated in lemon, garlic, and Aleppo-infused olive oil.

How to Serve Marinated Olives

Caesar Salad – Spoon the olives over the salad for a briny, citrusy contrast that pairs well with creamy dressing.
Detroit-Style Pizza – Scatter the olives on top just before serving to cut through the richness of the cheese and crust.
Crusty bread – Pair with warm bread and soft cheeses like ricotta or labneh, using the infused oil for drizzling.

A plated serving of green olives marinated in spiced citrus oil, garnished with orange peel and garlic, photographed from above on a red tiled background.

Frequently Asked Questions

How do you marinate olives?

To marinate olives, start with a good-quality oil and add flavor builders like garlic, herbs, and spices. Many recipes also include citrus peel, vinegar, or chili flakes for balance. The olives are then left to sit for several hours or overnight so they can absorb the flavors of the marinade.

Are marinated olives healthy?

Marinated olives can be part of a balanced diet since they’re rich in healthy fats from olive oil and contain antioxidants. They’re best enjoyed in moderation due to their natural salt content.

Should I serve them warm or cold?

These olives are best served at room temperature. Letting them sit out for about an hour allows the oil to loosen and the flavors to shine.

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