These garlic, rosemary and thyme marinated olives make a quick and easy appetizer for any cocktail or dinner party.
When you are hosting a dinner party, it’s tempting to overextend yourself making a variety of appetizers, but usually a few little nibbles before dinner are all you need. One of my favorite things to serve when having cocktails before dinner is marinated olives.
An ancient fruit surrounded by history and acclaim, olives are one of the most enduring symbols of the Mediterranean. The olive tree, its fruit and oil have been significant in the culture and rituals of its native region, the Mediterranean Basin, and the economy of its inhabitants throughout history. The olive tree has long been a symbol of hope, beauty, peace and fertility. Immortalized by painters such as Cezanne, Van Gogh and Picasso this tree has a special place in the cultural landscape and identity of the area.
The trees tend to favor the rocky, poor soil of the region. Rows of gnarled tree trunks with slim graceful branches and shimmering silvery-green leaves dot the landscape. Plump olives cling from their branches, bearing large quantities of fruit that are harvested between October and January every year. In the south of France after a long day's work it’s not uncommon to find friends sharing a bowl of olives accompanied by a glass of Pastis preceding dinner.
From small to large, jet black to pale green, plump to delightfully wrinkled, the varieties of olives to be found seem endless, each with their unique personality. The green ones are picked before fully matured and tend to be mild and nutty. Some are meaty and firm, others soft and yielding. Common varieties in Provence include the niçoise olive, with its nutty, mellow flavor, and the picholine with its buttery texture. The fact that they are so wonderfully versatile makes me fall even deeper in love with these salty little gems of the Mediterranean.
It doesn’t take much to transform good olives into great ones when marinated in olive oil and aromatic herbs such as thyme and rosemary. Fragrant thyme and rosemary lend a complex flavor and aroma to the salty olives that is intensified by the pure bright flavor of lemon zest. For a little Provencal twist I add a shot of Pastis (anise-flavored liqueur) to mine for a delicate and subtle anise flavor.
The olive oil is gently heated until the garlic turns golden and the rosemary and thyme release their fragrant oils.The mixed olives are stirred in and left to marinate in the herb and oil mixture becoming more flavorful with time. This recipe can easily be doubled and the olives stored in the refrigerator for up to 2 weeks. Make a few batches to serve, to gift or eat straight from the jar.
Rosemary and Thyme Marinated Olives
These garlic, rosemary and thyme marinated olives make a quick and easy appetizer for any cocktail or dinner party.
Ingredients
- 60ml /1/4 cup extra virgin olive oil
- 2 garlic cloves, peeled and smashed
- 3 sprigs of fresh thyme
- 1 sprig of fresh rosemary, leaves removed from the stem
- Peel of half a lemon, cut into thin strips
- 10oz /285g mixed olives
- 15ml/1 Tablespoon Pastis (or alternatively add ¼ tsp dried fennel seeds with the other herbs to the oil)
Instructions
- In a medium skillet, heat the olive oil, garlic, thyme, rosemary and lemon peel over medium-low heat for about 2 to 3 minutes until the garlic and herbs become fragrant.
- Add the olives, toss to coat and gently heat until warmed through. Add the Pastis and take off the heat.
- Transfer to a jar to cool, then cover and refrigerate for 1 to 3 days to marinate if not using immediately.
- Remove jar from refrigerator an hour or two before serving and bring to room temperature.
- Alternatively, gently re-heat the olive mixture in a small saucepan over low heat until warmed through and serve. Scoop the olives into serving bowl and drizzle a bit of the warmed oil over the top.
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Nutrition Information:
Yield:
6Serving Size:
¼ cupAmount Per Serving: Calories: 138Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 350mgCarbohydrates: 4gFiber: 2gSugar: 0gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Heidi / foodiecrush says
These would make great holiday hostess gifts, of there ate any left. This is one of my favorite ways to enjoy olives, with a fruity glass of white and some sharp white cheese. Heading over to get your recipe now. Gorg!
kankana says
My mouth is watering .. i absolutely love Olive! Not a big fan of the black ones but with all that herb mix.. i might just eat all.
Wenderly says
You have me craving an olive (or a bowl). My Yanni & I adore olives! His mom grew up on Crete where her family owned an olive grove. Oh what I would give to be able to indulge in those olives & the gorgeous golden olive oil that they had at their fingertips!
Cookie and Kate says
Marvelous photos, Sylvie. I'm so glad I learned to like olives. I love them now!
Kitchen Belleicious says
if there is one thing my husband and i love more than our seafood and spice it would be olives! I can eat them any way any how but seriously these look fantastic! Why haven't I thought to do this before? WOW!
My Little Expat Kitchen says
Being Greek, I can certainly appreciate the beauty and irresistible flavor of the olive. Wonderful photographs!
Magda
Fresh and Foodie says
My favorite olives are those that have been marinated with orange zest. So delicious.
Kiran @ KiranTarun.com says
Mmmm.. I love olives just as a side, like a pickle 😀 So delicious and earthy. Your photos?!? Drool-worthy as usual!
Rosa says
They look so tempting! Gorgeous flavors and lovely clicks.
Cheers,
Rosa
Dima's Kitchen says
I love Olives, they are Divine. Sometimes just the thing a dish needs for that extra layer of flavour! In our cuisine, Olives are always served on the side as a relish to food. Kind of like chutney or pickles. On their own, with a piece of bread, or next to food, they are simply Delish!
Loved how you tied the whole thing to the symbolism of the olive tree. In Jordan, where I come from, Olive trees are planted in every garden and on every pavement, it is beautiful 🙂
The photos are gorgeous..