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Homemade Herbed Olives photo

Herbed Olives

Elevate your appetizer game with these flavorful herbed olives, perfect for any gathering!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups Olives (mixed varieties)
  • 1 tablespoon Fresh Rosemary (chopped)
  • 1 tablespoon Fresh Thyme (chopped)
  • 1 teaspoon Coriander Seeds (toasted)
  • 1 teaspoon Black or Mixed Peppercorns (toasted)
  • 1 teaspoon Fennel Seeds (toasted)
  • 1/2 cup Extra Virgin Olive Oil
  • 3 cloves Fresh Garlic (sliced)
  • 2 leaves Bay Leaves
  • 1/2 teaspoon Red Pepper Flakes (adjust to taste)
  • 1 teaspoon Orange or Lemon Zest

Equipment

  • Mixing bowl
  • Glass Jar or Container
  • Kettle or Saucepan
  • Cutting board & knife
  • Measuring cups and spoons

Method
 

Instructions
  1. Start by gathering all your ingredients. Rinse the olives under cold water and drain them thoroughly.
  2. Using a sharp knife, chop the rosemary and thyme, discarding the stems.
  3. In a dry skillet over medium heat, add the coriander seeds, peppercorns, and fennel seeds. Toast them for about 2-3 minutes until fragrant.
  4. In a saucepan, combine the olive oil, sliced garlic, bay leaves, red pepper flakes, and the toasted spices. Heat over low heat for about 5-10 minutes.
  5. In a mixing bowl or large jar, combine the olives, chopped rosemary, chopped thyme, and strips of orange or lemon zest. Pour the warm infused oil over the olives.
  6. Season with salt to taste, give everything a good stir, and let it cool. Once cooled, cover the jar and refrigerate.

Notes

  • Let the olives marinate for at least 24 hours for the best flavor.
  • Store leftovers in the fridge for up to two weeks.
  • Feel free to mix different types of olives for a unique flavor.