There’s something a little bit fancy about warm marinated olives, but they’re so easy to make it almost feels like cheating. If you’ve only ever eaten olives straight from the jar, this might just be your new favourite trick. All it takes is a little olive oil, a few flavour bombs, and five minutes of your time.
We started making these for grazing boards, but now they’ve become a go-to snack, pre-dinner nibble, and dinner party favourite. You can go classic with garlic and rosemary or throw in whatever aromatics you’re feeling. They’re forgiving, delicious, and a joy to serve with good bread, cheese, or a glass of wine in hand.
Ingredients
- 300g mixed olives (pitted or whole)
- 250ml good-quality extra virgin olive oil
- Zest of 1 lemon
- 2–3 fresh rosemary sprigs
- 1–2 cloves garlic, thinly sliced
- 1 small red chilli, sliced (to your spice level)
- Juice of ½ lemon
Method
- Add olive oil to a cold pan. Use about 1 cup for 300g of olives. Heat gently over medium until the oil just begins to shimmer.
- Drop in your garlic, rosemary, chilli, and lemon zest. Stir gently. You’re looking for fragrant, not fried.
- Turn off the heat before the garlic starts to colour. The oil will keep cooking as it cools.
- Add your olives and stir to coat everything in that warm, infused oil.
- Finish with a squeeze of lemon juice and serve warm.
Other Flavour Ideas We Love
- Cumin seeds, coriander seeds, curry powder or sumac
- Dried chilli, fresh parsley, or fennel fronds
- Ginger, lime leaf, lemongrass for an Asian-inspired twist
- Orange peel or bay leaf for a citrusy, herbal note
To Serve
Serve warm with crusty bread and your favourite cheese. Add a bowl to your charcuterie board if you're feeling extra. The leftover oil makes a stunning dip, dressing base or drizzle for roast veg.
Simple, elevated, and completely addictive. You’ll never look at a jar of olives the same way again.