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Marinated Olives with Lemon, Thyme and Rosemary

Marinating olives in aromatic herbs and a touch of lemon zest is an ideal way to enhance their flavor. Throughout the Mediterranean, bowls of them are routinely set out as appetizers or as a simple lunch with bread and perhaps some cheese or fruit. While a selection of olives of varying sizes, colors and cures is the most interesting, you can also simply use the one or two kinds most readily available.
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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 16 servings, about 1/4 cup each
  • Nutrition Info
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4 cups mixed olives of your choice

1 tablespoon fresh thyme leaves or 1 teaspoon dried

6 sprigs fresh rosemary or 2 tablespoons dried

2 tablespoons lemon juice

Zest of 1/2 lemon, cut into thin slivers

4 cloves garlic, peeled and cut into slivers

1/4 cup extra-virgin olive oil

Freshly ground pepper to taste


  1. Combine olives, thyme, rosemary, lemon juice, lemon zest, garlic, oil and pepper in a medium bowl and mix well. Cover and refrigerate for 1 to 2 days, stirring several times. Serve with pita or other flatbread or French or Italian bread.;