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Marinated Olives with Lemon, Thyme & Rosemary

  • 5 m
  • 5 m
EatingWell Test Kitchen
“Marinating olives in aromatic herbs and a touch of lemon zest is an ideal way to enhance their flavor. Throughout the Mediterranean, bowls of them are routinely set out as appetizers or as a simple lunch with bread and perhaps some cheese or fruit. While a selection of olives of varying sizes, colors and cures is the most interesting, you can also simply use the one or two kinds most readily available.”


    • 4 cups mixed olives of your choice
    • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
    • 6 sprigs fresh rosemary, or 2 tablespoons dried
    • 2 tablespoons lemon juice
    • Zest of ½ lemon, cut into thin slivers
    • 4 cloves garlic, peeled and cut into slivers
    • ¼ cup extra-virgin olive oil
    • Freshly ground pepper, to taste


  • 1 Combine olives, thyme, rosemary, lemon juice, lemon zest, garlic, oil and pepper in a medium bowl and mix well. Cover and refrigerate for 1 to 2 days, stirring several times. Serve with pita or other flatbread or French or Italian bread.
  • Make Ahead Tip: The olives keep, covered and refrigerated, for several weeks.
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