Cookbook:Marinated Green Olives

Cookbook | Ingredients | Recipes

Green olives marinated in herbs and garlic are very common in Spanish restaurants. They are commonly served free when you order a drink, and are often served with toasted, salted nuts.

This recipe makes 1 pound (450 G). Preparation time is about 10 minutes, and takes 3-7 days to marinate.


  • 2 cups (16oz/450g) unpitted large green Spanish olives
  • 7 cloves garlic, peeled and minced
  • 2 bay leaves
  • 1/2 medium lemon, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground fennel seeds
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin seeds
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon Spanish paprika
  • 1/2 teaspoon black pepper


  1. Lightly crush the olives with a mallet, or make slight slits on each olive with a knife, to ensure that the marinade permeates them.
  2. Place the olives in a sealable glass jar and add the remaining ingredients.
  3. Fill the jar with water and shake well.
  4. Marinate at room temperature for several days to a week.

Serve the olives with toasted almonds and fresh bread.