Peppered Olives
Elevate your appetizer game with this quick and irresistible Peppered Olives recipe—a Mediterranean-inspired delight that seamlessly combines bold flavors with minimal effort. Featuring a mix of green and black olives bathed in warm, aromatic olive oil infused with fresh rosemary, thyme, smashed garlic cloves, and zesty lemon peel, this recipe blooms with herbaceous notes. A generous sprinkle of cracked black pepper and optional red pepper flakes adds a peppery kick, making it an engaging snack or side dish. Perfect for entertaining, these marinated olives are ready in just 10 minutes and can be prepared ahead of time, allowing the flavors to deepen. Versatile and packed with antioxidants, Peppered Olives pair beautifully with crusty bread, cheese boards, or a chilled glass of wine. Optimize your gatherings with this crowd-pleasing recipe that's as effortless as it is flavorful!
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Recipe Information
Ingredients
- 2 cups Mixed olives (green and black, pitted or unpitted)
- 0.25 cups Extra-virgin olive oil
- 1 Fresh rosemary sprig
- 2 Fresh thyme sprigs
- 2 Garlic cloves, smashed
- 1 Zest of a lemon
- 1 tablespoon Cracked black pepper
- 0.5 teaspoons Red pepper flakes (optional)
- 0.25 teaspoons Salt (optional, to taste)
Instructions
Rinse the olives under cold water to remove any excess brine, then pat them dry with a clean kitchen towel or paper towel.
In a medium skillet or small saucepan, heat the olive oil over low heat until warm but not sizzling.
Add the smashed garlic cloves, rosemary sprig, thyme sprigs, and lemon zest to the warm olive oil. Allow them to infuse for 2-3 minutes, stirring occasionally.
Stir in the cracked black pepper, red pepper flakes (if using), and a pinch of salt, if desired. Cook for 1 minute to release their flavors.
Remove the skillet or saucepan from the heat and immediately toss in the olives. Stir to coat the olives evenly with the seasoned oil mixture.
Transfer the olives and the infused oil to a serving bowl or jar. Allow them to cool to room temperature before serving, or refrigerate for up to 5 days if making in advance. Let refrigerated olives return to room temperature before serving for the best flavor.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4184 mg | 182% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 0.6 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 294 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.
