Marinated Chilli Olives
Elevate your appetizer game with these irresistibly bold and aromatic Marinated Chilli Olives. This simple yet sophisticated recipe combines briny green and black olives with the vibrant heat of fresh red chilli, a hint of smoky dried chilli flakes, and the earthy essence of fresh rosemary and thyme. Infused with rich, golden extra-virgin olive oil and brightened by zesty lemon and fragrant garlic, this quick 10-minute preparation transforms into a flavor-packed snack after a day of marinating. Perfect for entertaining or charcuterie boards, these savory olives are a crowd-pleasing addition to any table. Serve them with crusty bread to sop up the luscious infused oil or enjoy as-is for a gourmet touch to your next gathering.
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Recipe Information
Ingredients
- 500 grams Mixed olives (green and black)
- 120 ml Extra-virgin olive oil
- 3 units Garlic cloves, thinly sliced
- 1 unit Fresh red chilli, thinly sliced
- 1 teaspoon Dried chilli flakes
- 2 units Fresh rosemary sprigs
- 2 units Fresh thyme sprigs
- 1 unit Lemon zest
- 0.5 teaspoon Salt
- 0.5 teaspoon Black peppercorns, lightly crushed
Instructions
Place the mixed olives in a large bowl. Drain and rinse them if they are packed in brine, then pat them dry with paper towels to remove excess liquid.
In a small saucepan, gently heat the olive oil over low heat, being careful not to let it boil.
Once the oil is warm, add the sliced garlic and red chilli. Allow them to infuse the oil for about 2 minutes while stirring occasionally.
Add the dried chilli flakes, rosemary, thyme, lemon zest, salt, and crushed black peppercorns to the warm oil. Stir to combine and heat for an additional 1 minute.
Remove the saucepan from the heat and let the infused oil mixture cool to room temperature.
Pour the infused oil mixture over the olives in the bowl. Toss the olives gently to ensure they are evenly coated with the herbs, spices, and oil.
Transfer the marinated olives to an airtight jar or container. Ensure the olives are fully submerged in the oil; if necessary, top up with extra olive oil.
Allow the olives to marinate in the refrigerator for at least 24 hours to develop their flavor. Before serving, let them sit at room temperature for 10–15 minutes to soften the oil.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5021 mg | 218% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 0.3 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 274 mg | 6% | |
*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.
