Marinated Olives


Marinated Olives

Photo by Cristina Gonzalez

Here is an easy one for the weekend, lovely black olives marinated with orange peel, garlic (of course) red onion, herbs and extra virgin olive oil.

My mum always used to have a terracotta bowl filled with them in our “terrace-pantry”; they got added to our salads or we just snacked on them as we went, mind you, she never bought chips or any other snack as such, so olives, chorizo, salami and Serrano ham was as good as it got in the snack department (no complaints there… I don’t know where my incorrigible addiction to chips comes from he he)

Make sure you marinate your olives one day ahead and if you have somewhere cool, keep them there; if you store them in the fridge take them out 30 minutes before you plan to serve them, as the extra virgin olive oil tends to solidify.

I like to add balsamic vinegar to them, my mum never did, not that she knew (or knows now) what that is, but she had sherry vinegar, white and red wine vinegar and cider vinegar last time I checked her pantry , so I suppose she doesn’t need to know what balsamic vinegar is! The Spanish are pretty set on their ways, and I kind of like it; the way my mum cooks now it is exactly the same way as she did then, nothing rushed, nothing fancy, from scratch… it keeps me grounded, reminds me of what honest food with real soul tastes like…

Having said that… the balsamic makes the olives even more irresistible… I guess sometimes I like a little fancy :0)




  • 250 g (8 oz) whole Greek Kalamata olives
  • 2 cloves of garlic, unpeeled, slightly "smashed" with the flat of a heavy kitchen knife
  • 1/4 medium red onion, thinly sliced
  • peel of 1/2 small orange (try to get as less of the white pit as possible)
  • spring of fresh thyme (or rosemary)
  • 1 tablespoon Balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • sliced fresh mild red chili (optional)


  1. Combine all ingredients together, preferably in a glass container/bowl. Let olives mingle with the rest of the aromatics overnight, if possible. Keep them in a cool place (or fridge, if you have to; take them out 30 min before serving)
  2. Serve in a rustic terracota bowl for maximum effect (Farro Fresh has the most divine Spanish terracotta serving dishes)

One Thought on “Marinated Olives

  1. A joy to look at crissy… cool …. Life’s different isn’t it since chippies came onto the market. I wonder who invented them?! Xx

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