Marinated Black Olives Tapas
Transform your appetizer game with this vibrant and flavorful Marinated Black Olives Tapas recipe! Perfectly pitted (or whole) black olives are bathed in a warm, aromatic olive oil infusion featuring garlic, zesty orange and lemon peel, fragrant rosemary and thyme, and a subtle heat from crushed red pepper flakes. With just 10 minutes of prep, this no-fuss dish comes together quickly and marinates to perfection in the refrigerator, allowing the bold Mediterranean flavors to meld beautifully. Serve these olives as part of a tapas spread, alongside crusty bread, or as the ultimate cocktail party nibble. Whether you’re hosting or snacking solo, this easy, make-ahead recipe delivers a punch of flavor that’s both rustic and elegant.
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Recipe Information
Ingredients
- 300 grams Black olives (pitted or whole, your choice)
- 60 milliliters Extra virgin olive oil
- 2 cloves Garlic cloves, thinly sliced
- 1 teaspoon Orange zest
- 1 teaspoon Lemon zest
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 0.5 teaspoon Crushed red pepper flakes
- 0.25 teaspoon Kosher salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
1. Rinse the black olives under cold water to remove any brine residue, then drain and pat them dry with a paper towel.
2. In a small skillet, heat the extra virgin olive oil over low heat. Add the sliced garlic and cook gently for 1-2 minutes, stirring occasionally, until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic.
3. Remove the skillet from the heat and let the oil cool slightly. Stir in the orange zest, lemon zest, rosemary, thyme, and crushed red pepper flakes.
4. Place the black olives in a medium-sized bowl. Pour the warm infused olive oil mixture over the olives, making sure they are evenly coated.
5. Sprinkle the olives with kosher salt and freshly ground black pepper. Toss gently to combine.
6. Cover the bowl with plastic wrap or transfer the olives to an airtight container. Let them marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
7. When ready to serve, allow the olives to come to room temperature for about 15 minutes. Transfer them to a serving dish, and enjoy as part of a tapas spread or with crusty bread.
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 0.2 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
