Overnight Marinated Olives


We love to buy the cheapest olives available, add our favorite ingredients to them to create amazing smelling marinated olives. Marinate at least overnight.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Overnight marinated olives
Veronique van Ohmydish

Made by Véronique

Published at 2016-01-25, this recipe is for 8 people and takes 10 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 12-03-2021

10 minutes 8 people Side dishes
Overnight marinated olives


(✓ Tip: click to check off)

  • 2 cans or jars of plain and pitted black and green olives (about 450 gram total)
  • 4 garlic cloves
  • 1 red pepper
  • 1 sprig rosemary
  • 1 sprig thyme
  • 2 bay leaves
  • teaspoon of fennel seeds
  • teaspoon of cumin seeds
  • about 1/2 a liter of olive oil
Overnight marinated olives ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • airtight jar, we've used a medium-sized preserving jar

Overnight Marinated Olives

10 minutes 8 people Side dishes

View the original recipe via:

Preparation -- 5 minutes

Peel and roughly chop the garlic cloves. Decide if you like to remove or keep the red pepper seeds. We used the red pepper thinly sliced without the seeds, otherwise, we think the spicy seeds will be predominant to the olive flavour.

Rinse the rosemary and thyme with cold water and chop them a bit with your chef's knife.  

Overnight marinated olives
Overnight marinated olives

Finishing the overnight marinated olives -- 5 minutes + overnight waiting time

Most of the time, there will be liquid inside the jars or cans. So you have to drain the olives. Then add them to the preserving jar, along with the finely chopped garlic, red pepper, thyme and rosemary.

Gently crush the cumin and fennel seeds (using the flat side of your chef's knife) and also add them to the jar. Don't forget the bay leaves! fill the jar with 1/2 litre olive oil.

All you have to do now is wait until the olives have absorbed those flavours! shake the jar a few times to mix everything well. It's not required to store these olives in the refrigerator!

Wait for at least one day before serving these marinated olives. Enjoy!

Rank this recipe!
0 votes