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

Description

These marinated olives are bursting with vibrant Mediterranean flavors, featuring tender pitted olives soaked in a robust mix of extra virgin olive oil, red wine vinegar, fresh parsley, garlic, orange peel, and a touch of chili for subtle heat. Serve as an effortless appetizer, optional with warm baked feta and toasted ciabatta for an indulgent experience. Perfect make-ahead snack or starter, ready for any occasion.

Ingredients

Scale

For the Marinated Olives

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

Optional for Serving

1x 200g (9oz) block of Feta
Sliced Ciabatta, or other bread/baguette
Good drizzle of Honey

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Instructions

Prepare the Marinade: In a large shallow dish, vigorously whisk together the extra virgin olive oil, red wine vinegar, finely diced parsley, dried oregano, and chili flakes. This ensures the herbs and spices are well-distributed for maximum flavor infusion.
Add Main Ingredients: Toss in the pitted olives, strips of orange peel, and thinly sliced garlic. Mix well so everything is thoroughly coated in the marinade.
Marinate: Cover the dish and let the olives marinate at room temperature for at least one hour, gently tossing occasionally to promote even flavor distribution. If marinating for longer than an hour, refrigerate. Always bring back to room temperature before serving to let the oil loosen.
Optional – Prepare Baked Feta: Preheat your oven to 200°C/400°F. Pat the feta block dry and place on baking paper in a baking dish or tray. Drizzle with a tablespoon of the olive marinade. Bake for 15-20 minutes, or until lightly golden and very soft to the touch.
Finish Feta with Honey: Drizzle honey generously over the baked feta, then place under the grill/broiler for a few more minutes until hot and bubbly. Carefully brush up the excess honey from around the feta and discard.
Toast the Bread: Toast sliced ciabatta in a very hot pan or under the grill/broiler until golden and crispy on the edges, perfect for dipping.
Serve: Arrange the marinated olives around the hot baked feta, and serve immediately alongside toasted bread. Enjoy this appetizing spread solo or with company!

Notes

Use any mix of pitted olives you like (Kalamata, green, black); marinating unpitted olives isn’t as effective.
Orange peel adds warmth, but lemon or a mix can be used for variation.
Adjust chili to your preferred spice level; the flavors mellow as they marinate.
Marinate for a minimum of 1 hour, but flavor improves with longer marinating (up to 2 weeks tightly covered in the fridge).
Always bring to room temperature before serving for best texture and flavor.
Baked feta and toasted bread are optional but create an indulgent platter.

Nutrition

Serving Size: 1/6 of recipe
Calories: 289
Sugar: 1g
Sodium: 780mg
Fat: 26g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg