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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Jamie | My Baking Addiction says
Wow, these photos are incredibly gorgeous! Now I want a huge plate of olives for dinner.
marla says
My kids & myself would go crazy for these gorgeous olives!!
Maria says
I want to eat that entire plate!
Lana @ Never Enough Thyme says
I love olives in all their textural and flavor varieties. Marinating them just makes them that much better.
Sherilyn @ Wholepromise says
So simple and divine in taste and character. Beautiful photos.
Amy says
Lovely and thanks for sharing the background information too. Such a basic food that I've never given much thought about. It would be a shame if we didn't have olives.
Brian @ A Thought For Food says
Marinated olives are one of those simple things that I just can't get enough of. Typically, I'd eat these with a baguette and some soft cheese, paired with a glass of crisp white wine... but not with this chilly weather we're getting. These will have to be nibbled on while cuddling with my dog, a glass of red in my hand.
Sneh | Cook Republic says
What Brian said, minus the cuddling dog bit, lol. I am cynophobic. Gorgeous photos!
Sylvie says
Oh that sounds just perfect!
Deanna - Teaspoon of Spice says
Beautiful, simple and some of my favorite flavors together. Not sure if I'll share these with guests rather than eat them all myself 🙂
shelly (cookies and cups) says
I adore olives...and sylvie...the pictures are gorgeous! I would have never thought to marinate them!
Grubarazzi (@Grubarazzi) says
I simply adore olives and I always have. As I got older I developed a taste for the more gourmet (the more wrinkly the better). These pictures are gorgeous. Have you ever tried roasting them with herbs? Wow!
Sylvie says
Yes! They are wonderful roasted in the oven as well.