Can I use pre-marinated or jarred olives?

Pre-marinated olives are already packed with their own flavors, which can clash or overpower your homemade marinade. For best results, start with plain, brined, or fresh olives—ones that haven’t been seasoned already.

Does it have to be orange peel, or can I use lemon?

While orange brings warmth and subtle fruitiness, lemon is a classic choice if you prefer a brighter, sharper note. You can use either, or even both for more complexity, but always use strips of peel rather than zest for the gentlest flavor infusion.

Are the chili flakes very spicy?

Once marinated, the chili mellows out and offers just a mild warmth, rather than a real bite. If you’re particularly sensitive to heat, just start with less or skip them entirely—you won’t lose any deliciousness.

What’s the best bread to serve for dipping?

You honestly can’t go wrong with any crusty, airy bread—ciabatta and baguette are favorites, but a hearty sourdough or even toasty pita are also fantastic. The key is something sturdy enough for a generous dip!

The Most Delicious Marinated Olives Recipe

Name: The Most Delicious Marinated Olives Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 1/3 cup (80ml) good quality Extra Virgin Olive Oil; 1 tbsp Red Wine Vinegar; 1 tsp Dried Oregano; 1 tsp Dried Chilli Flakes (adjust to taste); 1/4 cup (20g) very finely diced Fresh Parsley; 14oz (400g) pitted Olives (Kalamata, black, green or mixed; see notes); 1 small Orange, peeled into strips with a vegetable peeler; 4 fat cloves of Garlic, peeled & thinly sliced; 1x 200g (9oz) block of Feta; Sliced Ciabatta, or other bread/baguette; Good drizzle of Honey

Bring vibrant Mediterranean flavor straight to your table with this incredibly delicious Marinated Olives recipe. It’s honestly the easiest way to elevate any meal or gathering—no culinary wizardry required! These olives are quick to prep, loaded with zesty herbs, a hint of citrus, and just the right amount of spice. You’ll love how these olives transform with just an hour of marinating—though patience pays off if you let them soak longer. Pair them with warm bread and baked feta for an instant crowd-pleaser, perfect for any busy weeknight or festive get-together!

Why You’ll Love This Recipe

A Total Breeze to Prepare: This recipe is remarkably simple—just whisk, toss, and let time do the heavy lifting. No cooking required unless you want to add that show-stopping baked feta!
Full of Bold, Irresistible Flavors: Every bite delivers aromatic herbs, juicy olives, subtle orange peel, garlic, and that little kick from chili flakes.
Perfect for Prepping Ahead: Marinate ahead, even days in advance—these get better the longer they sit.
Flexible & Highly Customizable: Mix and match olive varieties, adjust the herbs, swap the citrus—this is the kind of recipe you can make your own.

Ingredients You’ll Need

Here’s what goes into making these dazzling marinated olives (no measurements—just notes and purposes to spark your creativity):

Olives: Choose your favorite kind! A mix of Kalamata, black, and green olives works beautifully. Pitted is best so all the flavors can seep in.
Extra Virgin Olive Oil: Brings everything together, lending a lovely richness. Use high-quality for the best flavor.
Red Wine Vinegar: Cuts through the richness and brightens up the marinade.
Dried Oregano: Lends an earthy, Mediterranean aroma that’s classic in olive marinades.
Dried Chili Flakes: For a gentle heat that rounds out the brininess, but you’re totally in control—add more or less to suit your spice level.
Fresh Parsley: Adds a burst of color and fresh, grassy brightness.
Orange Peel: Offers a subtle, warm citrus note that’s more complex than lemon—remember, peel (not zest) is the key to gentle infusion.
Garlic: Sliced thin so it softens and perfumes the whole dish without overpowering.
Optional Feta: If you really want to take things up a notch, bake a slab of feta with a drizzle of the marinade and a little honey. The creamy, salty bite is unforgettable.
Ciabatta or Baguette: Perfect for scooping up every last drop of marinade. Toast it for extra crunch.
Honey (Optional): For that beautiful sweet-savory contrast over the baked feta.

Tip: Use fresh or brined olives that haven’t already been marinated, and always drain away excess brine for the best results.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

If you’re feeling experimental (and you should!), here are a few fun spins:

Go Lemon: Swap the orange peel for lemon, or even mix a little of both for brighter zest.
Herb Swap: Try adding rosemary or thyme—both pair wonderfully with olives.
Mix Up the Olives: Don’t be shy about using all green for a brighter flavor, or all black for a mellow, earthy vibe.
Lower the Heat: Skip or halve the chili flakes if you’re extra sensitive (or swap in cracked black pepper for a gentler warmth).
Amp up the Aroma: Smash in a few whole coriander or fennel seeds for deeper flavor complexity.
Veganize the Feta: Use a plant-based feta alternative for dairy-free guests.

How to Make the Most Delicious Marinated Olives

Step 1: Make the Marinade

In a large shallow dish or bowl, whisk together the olive oil, red wine vinegar, dried oregano, parsley, and chili flakes. You should end up with a fragrant, slightly red-speckled oil that just begs for olives.

Step 2: Marinate the Olives

Add your olives, strips of orange peel, and thin slices of garlic to the marinade. Toss everything gently so the oil clings to every olive and the citrus and garlic are nestled throughout.

Step 3: Let the Flavors Mingle

Cover the dish and leave it to marinate at room temperature for at least an hour, tossing occasionally if you can. If you’re going longer than an hour, pop the dish in the fridge—just remember to bring it back to room temp before serving, so the oil is silky, not firm.

Optional: Make the Baked Feta

Preheat your oven to 200°C/400°F. Pat a block of feta dry and lay it on baking paper on a tray. Drizzle over a bit of the marinade. Roast for 15-20 minutes, until golden and soft. For a touch of magic, finish under the broiler with a generous drizzle of honey until bubbly and caramelized.

Step 4: Serve

Circle your olives around the warm feta and dive in with toasted slices of ciabatta or crusty bread—trust me, there won’t be leftovers.

Pro Tips for Making the Recipe

Let Them Marinate: As tempting as it is to dig in early, marinating at least an hour makes all the difference. Overnight? Even better.
Peel, Don’t Zest: Sliced strips of orange peel infuse the oil with subtle citrus without that bitter, overpowering note that zest can bring.
Thinly Slice the Garlic: This keeps the garlic tender and mellow, so you won’t bite into anything too harsh.
Serve at Room Temperature: The marinade is at its most luscious when the oil isn’t chilled—don’t skip this step!
Loosen Up: If you notice the marinade is looking a bit tight, just drizzle in a touch more olive oil before serving.

Note: The flavors deepen over time. These olives are just as delicious (if not more) the next day!

How to Serve

With Baked Feta

Arrange the olives around a slab of warm, honey-drizzled feta for a mezze-style centerpiece—perfect for sharing.

With Bread

Toasted baguette or ciabatta slices are a must for soaking up all that herby, citrusy oil.

On a Grazing Board

Tuck these shiny, aromatic olives next to cheeses, cured meats, roasted nuts, or marinated artichokes for a Mediterranean platter.

With Salads or Pasta

Scatter the marinated olives (and some of the infused oil) over leafy greens or toss through warm pasta for instant flavor-boosting.

Make Ahead and Storage

Storing Leftovers

Marinated olives keep fabulously well. Store them, tightly covered, in the fridge for up to 2 weeks. The flavors intensify and meld with time.

Freezing

This one’s best enjoyed fresh or after a few days of marinating in the fridge. Freezing isn’t recommended, as it can alter the texture and muddle the fresh flavors.

Reheating

No need to reheat, but always bring the marinated olives back to room temperature before serving. This way, the oil is liquid and every flavor comes through beautifully. If serving with baked feta, simply reheat the feta in a hot oven until soft and warm.

FAQs

Can I use pre-marinated or jarred olives?

Pre-marinated olives are already packed with their own flavors, which can clash or overpower your homemade marinade. For best results, start with plain, brined, or fresh olives—ones that haven’t been seasoned already.
Does it have to be orange peel, or can I use lemon?

While orange brings warmth and subtle fruitiness, lemon is a classic choice if you prefer a brighter, sharper note. You can use either, or even both for more complexity, but always use strips of peel rather than zest for the gentlest flavor infusion.
Are the chili flakes very spicy?

Once marinated, the chili mellows out and offers just a mild warmth, rather than a real bite. If you’re particularly sensitive to heat, just start with less or skip them entirely—you won’t lose any deliciousness.
What’s the best bread to serve for dipping?

You honestly can’t go wrong with any crusty, airy bread—ciabatta and baguette are favorites, but a hearty sourdough or even toasty pita are also fantastic. The key is something sturdy enough for a generous dip!

Final Thoughts

Unleash a touch of Mediterranean magic at home with these unforgettable marinated olives. With minimal effort, a handful of staple ingredients, and plenty of room to make it your own, this recipe is destined to become a go-to for weeknights, gatherings, or any moment that calls for something special. There’s something truly wonderful about making something so flavorful, so simply—give it a try, and you may just find yourself keeping a stash of these olives on hand at all times!