Marinated Olives are the perfect snack for day or night. Full of healthy fats and Vitamin E, these olives marinated in olive oil and balsamic vinegar are the perfect food to satisfy that salty snack craving!
Olives seem to be playing a big part of my diet lately. It’s not a bad thing since olives are very healthy. Full of vitamin E, which is good for your skin and mine since I am getting wrinkles at a rapid pace, and good fats. I never thought about fats being healthy but in doing a bunch of research I found that avocados and olives are excellent for you. Monounsaturated fats have been shown to lower cholesterol, reduce your risk of breast cancer, and reduce belly fat and overall weight.
I care about all the nutritional information associated with olives but I am really excited about the taste. Popping them in my mouth and getting that burst of salt and the tang of the brine and biting into the chewy flesh is just a good. I don’t even mind if the olive still has a pit in it because I can nibble on that while doing other things.
Other than using them on my Meze Hummus Platter, my Summer Antipasto Tapas Cheese Board, and my Winter Holiday Cheese Party I could just open a jar and start eating. My favorite olives to snack on have always been basic black olives. The ones you bust out of the can and pop on the end of your fingers. I always put one olive on each finger before I started eating them. It used to drive my mom crazy that I would eat all the olives off her relish tray before any of the guests have arrived.
Now that I am almost a grown up, I am broadening my olive choices. My new favorite olive is a Castelvetrano olive which is a green olive from a region in Southwest Sicily. Bright green with a crisp bite but with a slight buttery flavor. Grown for their oil, the popularity of Castelvetrano olives as a table olive is growing fast!
This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue to bring you delicious recipes.
My other favorite is a Kalamata olive and is a dark purple olive from Greece that is usually brined in a wine vinegar to leave only a slightly bitter taste. A great complement to the buttery Castelvetranos! Not only do I like eating them right out of the jar I also like adding flavors to my olives or marinating them to add extra layers of spices too.
Michelle uses a combination of olive oil, red wine vinegar, garlic, rosemary, and red pepper flakes in her recipe. Then pours the warm marinade over a collection of olives. She uses Spanish olives so I thought I can use this marinade with my favorites! The only difference I made her original recipe was to leave out the lemon zest and up the spice factor with double the red pepper flakes. Other than that, no changes are needed. It is already an awesome recipe!
These Marinated Olives are perfect for snacking, tossing in your lunch box, adding to your salad, or standing on their own on your cheese board! What are you eating your marinated olives with? Shoot me a picture on social media and tag it with #TakeTwoTapas #MarinatedOlives
Marinated Olives are the perfect snack for day or night. They are the perfect food to satisfy those salty snack cravings and add some wow to your cheese board!
1 cup Castelvetrano Olives
1 cup Kalamata Olives
1/2 cup olive oil
1 tablespoon rosemary
2 tablespoons red pepper flakes
2 garlic cloves (sliced thin)
2 tablespoons balsamic vinegar
Drain the olives
Remove olives from the jar/can without the juice.
Place olives in a glass bowl or jar.
Prepare the marinade
In a small saucepan, add the olive oil and garlic.
Heat over medium heat for 2 minutes or until garlic starts to turn golden brown.
Add the rosemary and the red pepper flakes.
Cook for 2 minutes.
Remove from heat and add the vinegar.
Pour over the olives and let sit for at least 10 minutes. An hour is better.
Store in the refrigerator until all the olives are eaten!
The olive oil will solidify in the fridge but will return to a liquid state at room temperature. Just remember to remove the olives from the fridge at least 20 minutes before you serve them.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
This recipe adapted from A Dish of Daily Life.
- Easy Crab Dip Recipe made by A Kitchen Hoor’s Adventures
- Seafood Bisque made by An Affair from the Heart
- Marinated Olives made by Take Two Tapas
- Refried Beans made by Lisa’s Dinnertime Dish
- Lemon Herb Chicken with Roasted Potatoes made by Hostess At Heart
- Red Quinoa & Butternut Squash salad made by My Life Cookbook
- Italian Panini made by Full Belly Sisters
- Thai Chicken Noodle Soup made by Love Bakes Good Cakes
- Italian Bowtie Pasta made by A Kitchen Hoor’s Adventures
- Pink Vodka Sauce made by Lady Behind The Curtain
- Crab Imperial made by Life Currents
- Homemade Taco Seasoning made by Bowl Me Over
- Southwestern Bean Dip made from Aunt Bee’s Recipes
I’m linking up and partying at Fiesta Friday