Sicilian Marinated Olives

September/October 2014

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In this easy appetizer recipe, olives are marinated (cunzate) to present as an antipasto. Try this with the plain green olives you buy from a supermarket olive bar. It will bring them to life in a whole new way

Sicilian Marinated Olives

Makes: About 2 cups

Serving Size: 1/4 cup

Active Time:

Total Time:


  • 1 1/2 cups unpitted green olives
  • 2 tablespoons extra-virgin olive oil
  • 1 medium stalk celery, coarsely chopped
  • 2 cloves garlic, peeled and thinly sliced
  • 1 small fresh red or green chile pepper, thinly sliced
  • 3 tablespoons chopped flat-leaf parsley, divided
  • 1 teaspoon white-wine vinegar
  • 1/8 teaspoon dried oregano, preferably Sicilian or Greek


  1. Rinse olives in a colander, tossing gently under running water, then dry on a kitchen towel. Transfer to a bowl, add oil and gently toss to coat.
  2. Add celery, garlic, chile, 2 tablespoons parsley and vinegar; toss again. Let the olives stand at room temperature for 30 minutes.
  3. Transfer to a serving platter and sprinkle with the remaining 1 tablespoon parsley and oregano, crumbling the oregano with your fingers to bring out the flavor.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 3 days. Let stand at room temperature for 30 minutes before finishing with Step 3.


Per serving: 108 calories; 11 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g total sugars; 0 g protein; 2 g fiber; 260 mg sodium; 26 mg potassium.

Carbohydrate Servings: 0

Exchanges: 2 fat

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