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Spanish Marinated Olives with Herbs

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Olives, a staple of Mediterranean cuisine, have a rich history dating back thousands of years. Their versatility allows them to be enjoyed in various forms, but one of the most flavorful ways to indulge in these delectable fruits is by marinating them with aromatic herbs and spices. In this article, we will delve into the world of Spanish Marinated Olives with Herbs, a recipe that brings together the bold flavors of Spain in a simple yet irresistible dish.

Historical Context: The tradition of marinating olives can be traced back to ancient civilizations, including the Greeks and Romans. Olives were considered a precious commodity, and preserving them through marination was a way to enjoy their goodness year-round. In Spain, olives have been cultivated for centuries, and the Spanish have mastered the art of creating diverse and flavorful marinated olive recipes.


Step 1: Selecting Your Olives Begin by selecting a variety of Spanish olives, both green and black, for a harmonious blend of flavors and textures. You can find these olives at your local gourmet grocery store or a specialty food shop. Make sure they are pitted or purchase a pitting tool if necessary.

Step 2: Preparing Aromatics Slice three cloves of garlic thinly. Gather fresh rosemary and thyme sprigs. Thinly slice a lemon. These aromatics will infuse your olives with delightful Mediterranean flavors.

Step 3: Combining Ingredients In a glass or ceramic bowl, combine the assorted olives, sliced garlic, fresh rosemary, thyme sprigs, lemon slices, and red pepper flakes. These ingredients will give your olives a burst of fragrant aromas and zesty undertones.

Step 4: Preparing the Marinade In a separate container, whisk together the extra-virgin olive oil and sherry vinegar. This combination will serve as the flavorful marinade for your olives. Add the whole black peppercorns to the mix for an added layer of depth.

Step 5: Marinating the Olives Pour the prepared marinade over the olive mixture. Gently toss the olives and aromatics to ensure even coating. Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 2 hours. This allows the flavors to meld.

Step 6: Refrigerate for 24 Hours After the initial marination, transfer the olives and their marinade to a glass jar or airtight container. Seal it well and place it in the refrigerator for a minimum of 24 hours. This extended marination period allows the olives to absorb all the delicious flavors.

Step 7: Serving Before serving, let the marinated olives come to room temperature for about 30 minutes. This enhances the flavors and ensures the olive oil isn’t too cold and thick. Arrange them in a serving dish, garnishing with a few fresh herb sprigs for an attractive presentation.

Conclusion: Spanish Marinated Olives with Herbs are a testament to the culinary heritage of Spain, where olives have been cherished for centuries. This recipe brings the warmth and vibrancy of the Mediterranean to your table, offering a delicious and visually appealing appetizer or snack. The beauty of marinated olives lies in their simplicity and versatility – they can be enjoyed on their own, added to salads, or served alongside cheese and charcuterie platters. As you relish these olives, you’re not just savoring a dish; you’re savoring centuries of history and tradition. So, embrace the flavors of Spain and let your taste buds embark on a journey through time and taste.

prep time
ion time: 15 minutes.
cooking time
not applicable.
6 servings.
total time
24 hours 15 minutes.


  • A glass or ceramic bowl

  • Airtight glass jars or containers for storing

  • Sharp knife

  • Cutting board

  • Measuring cups and spoons

  • Wooden spoon or spatula


  • 2 cups of assorted Spanish olives (green and black)

  • 3 cloves of garlic, thinly sliced

  • 2 sprigs of fresh rosemary

  • 2 sprigs of fresh thyme

  • 1 lemon, thinly sliced

  • 1/2 teaspoon of red pepper flakes (adjust to taste)

  • 1/4 cup of extra-virgin olive oil

  • 1/4 cup of sherry vinegar

  • 1 teaspoon of whole black peppercorns


Select Spanish olives and aromatics.
Combine olives and marinade.
Let sit for 2 hours.
Refrigerate for 24 hours.
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