Spicy Marinated Olives with Pickled Vegetables and Garlic
Elevate your appetizer game with this vibrant and flavorful recipe for Spicy Marinated Olives with Pickled Vegetables and Garlic. Bursting with Mediterranean charm, this dish combines briny mixed olives and tangy pickled vegetables with a warm olive oil infusion of smoky paprika, red pepper flakes, fresh herbs, garlic, and citrusy lemon zest. A hint of white wine vinegar adds brightness, while the overnight marination allows the bold flavors to meld into a perfectly balanced medley. Ideal for entertaining, these marinated olives are as easy to prepare as they are impressive to serve—perfect alongside crusty bread, crackers, or a sophisticated cheese platter. Whether for a casual gathering or elevated snacking, this tantalizing recipe is a must-try for olive lovers!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 cups Mixed olives (green and black)
- 1 cup Pickled vegetables (carrots, cauliflower, etc.)
- 3 Garlic cloves, thinly sliced
- 0.5 cup Olive oil
- 1 teaspoon Lemon zest
- 0.5 teaspoon Red pepper flakes
- 0.25 teaspoon Smoked paprika
- 2 Fresh rosemary sprigs
- 2 Fresh thyme sprigs
- 1 Bay leaf
- 2 tablespoons White wine vinegar
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
In a large mixing bowl, combine the mixed olives and pickled vegetables. Set aside.
In a small saucepan, heat the olive oil over medium-low heat for about 2 minutes, until it is warm but not smoking.
Add the thinly sliced garlic, red pepper flakes, smoked paprika, rosemary sprigs, thyme sprigs, and bay leaf to the warm olive oil. Stir gently and let the flavors infuse for 3–4 minutes, being careful not to let the garlic brown.
Remove the saucepan from heat and stir in the lemon zest, white wine vinegar, salt, and black pepper.
Pour the infused oil mixture over the olives and pickled vegetables in the mixing bowl. Toss gently to coat everything evenly.
Transfer the mixture to a clean jar or airtight container, ensuring the olives and vegetables are fully submerged in the oil. If needed, add a little more olive oil to cover.
Refrigerate the marinated olives for at least 4 hours, preferably overnight, to allow the flavors to meld together.
Before serving, bring the marinated olives to room temperature. Serve with crusty bread, crackers, or as part of an appetizer platter.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 1.3 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 96 mg | 2% | |
*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.
