Marinated olives

We usually serve olives as part of an aperitif, but between dinner invitations, they often end up forgotten at the back of the fridge. To avoid throwing olives away, and to ensure a ready supply for any unexpected visitor, I started keeping a large jar of marinated olives on hand on my kitchen counter. It’s practical, avoids waste, and the olives are very good.


Olives, any mix of green, black, Picholine, Kalamata, Cerignola, Niçoise, etc – or just one kind

Coriander seeds, coarsely ground in a mortar

Black peppercorns

Garlic cloves

Bay leaves

Dried red chillies

Lemon wedges

Olive oil


Mix the olives with the coriander, peppercorns, whole garlic cloves, bay leaves, lemon wedges, and chillies. Put in a jar and cover generously with olive oil. **Anything that is not submerged will become moldy.** Place a lid on the jar but do not close it hermetically, as the olives need to breathe.

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4 Responses to “Marinated olives”

  1. Jo Says:

    Hi there – do you use olives from off the tree for this recipe?

    • valerie Says:

      Hello and applogies for not responding sooner. As I don’t have access to fresh olives I actually use plain cured olives for this. Thanks for asking. V

  2. blow Says:

    Wow, marvelous blog layout! How long have
    you been blogging for? you make blogging look
    easy. The overall look of your website is great, let
    alone the content!

  3. Mamina Says:

    Another great post. You could add: “When my mother comes for a visit she eats them away like crazy”.

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