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Marinated olives

Try marinated olives as part of mezze or serve with other appetizers before the meal. Both black and green olives can be used with this recipe.


1 lb olives (green, black, or a combination of both)
3 clv garlic (peeled, finely sliced)
2 t paprika (ground)
1 T rosemary (fresh leaves)
3 spr thyme (fresh)
2 lf bay leaf
  olive oil (enough to cover the olives)


Place olives in a bowl and add the sliced garlic, ground paprika, rosemary, thyme and leaves. Stir to combine.

Transfer the mix to a glass jar and fill with olive oil until the olives are completely covered.

Seal the jar and shake lightly or tap gently to remove air bubbles.

Leave to stand in the fridge for at least a week before eating.

Total time
15 minutes
Cooking time
Preparation time
4 servings


Add 2 tsp finely grated lemon zest to the mix of herbs and spices for more flavor.

For more warmth, substitute paprika with 1 red chili, seeds removed and finely chopped.

Substitute garlic with 1 small onion finely sliced and separated into rings or add to the mix, as you prefer.

Try other flavors. Basil, marjoram, oregano, anchovies or orange zest will blend well. Choose your favorites.


Spanish cuisine

very easy, marinate
tapas, appetizers
Spanish food recipes
Food in Europe