Marinated Olives with Lemon, Thyme & Rosemary

March/April 1995

Your rating: None Average: 3.8 (40 votes)

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.

"A wonderful recipe -- quick, easy and tasty. I often make these for holiday gifts or hostess gifts. I once gave them to someone who had only ever tasted canned olives -- she is now a total olive convert! "
Marinated Olives with Lemon, Thyme & Rosemary

Makes: 16 servings, about 1/4 cup each

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  • 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 1/2 lemon, cut into thin slivers
  • 4 cloves garlic, peeled and cut into slivers
  • 1/4 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for several weeks.


Per 1/4 cup serving: 162 calories; 15 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g protein; 0 g fiber; 770 mg sodium; 6 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 3 fat

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