Marinated Olives

Make these quick marinated olives when want olives with a bit more flavor than just plain. They're easy to customize to your tastes and can be kept in the fridge to snack on whenever you want!

MAKE AHEAD: Store in the fridge up to a month.

NOTE: There are 2 versions - one is a no-cook version and the other is a quick cooking of the herbs and garlic in the olive oil. Both are great and it doesn't really matter which one you use, but I recommend doing the quick cook version if you need the olives that day. It just gives the olives so much more flavor faster.

Prep Time5

Total Time5

Servings: servings

Ingredients

1 can or jar pitted Green Olives (no pimentos and check that they don't have any non-AIP spices)
1 can or jar pitted Kalamata Black Olives (check that they don't have any non-AIP spices)
2 cloves Garlic thinly sliced
2 sprigs Parsley finely chopped
1 teaspoon fresh Thyme or dried
1 sprig fresh Rosemary finely chopped, optional
1/2 Lemon - Peel only thinly sliced
1/2 cup Olive Oil

Instructions

NO COOK VERSION:

Combine all ingredients in a bowl or jar. Store covered in the fridge for up to 2 weeks. These are best if made at least a few hours ahead of time so the flavors have time to develop.

QUICK COOK VERSION:

Drain the olives in a colander. In a medium saucepan or skillet, combine the rest of the ingredients and cook over medium heat, stirring the mixture occasionally for 3-5 minutes, or until the garlic becomes fragrant. Put the olives into a glass jar or small bowl, and then pour the olive oil mixture over them. Toss gently to mix. Cover and refrigerate for at least 30 minutes before serving. Store in the fridge for up to a month.

Notes

Note that the olive oil may solidify in the fridge - this is ok. Just remove the olives you want to eat and let them sit at room temperature for a few minutes before sit at room temperature for a few minutes before eating.