Spanish Queen, Kalamata, and lightly salted black olives meet oregano, thyme, and truffle oil to make a mouthwatering appetizer just in time for the holidays. Paleo + vegan!
Confession. These were supposed to be photographed in a larger dish. But I kept eating them as I prepped the photoshoot. It started out with just one swipe of an olive, which turned into two, which turned into a handful. By the time I was ready to take pictures, I had to find a dish small enough for the remaining olives to actually show up in the photos.
Is this a proud moment? Define proud. On the one hand, I apparently have no self control. On the other hand, I have a recipe that is Next-Level Finger Food-Quality. If anyone needs me this Thanksgiving, and I can’t be found, tell K-Hubs to look for me in nearby closets. It will be me and a bowl of these while relatives argue over Chex Mix and who is drinking the real wine versus the sparkling grape juice. Mistakes were made.
Why go for Marinated Greek Olives during Thanksgiving? Because life is about balance. And by balance, I mean, main courses and finger foods. Some people want Chex Mix and turkey. Others want wine and olives. Please the people. Truthfully, I just want it all. Or as Toodle likes to say, “I only just want everything I want.” This. This is what honesty looks like.
Speaking of honesty, we’re all friends here, right? Because I have another confession. I may have obsessed over these, day-dreamed about them. These olives have literally been on my mind ever since I made them. I first tasted an olive when I was quite young, probably younger than Toodle. Dad took me to a specialty grocer, and we chowed down on spicy olives. I have loved them ever since.
Now I’m calculating how many family get-togethers we will have this week, and how many batches are reasonable to take with us. Like, if I show up with multiple batches, and people give the “wow, that’s a lot of olives” look (there is a real look for that, by the way), I’m still plotting how to explain K-Hubs and I are rather voracious Marinated Greek Olive Eaters (that’s an actual title, by the way). Without ample quantity, absolutely no more than two people will get to enjoy them. These are the conundrums of our lives.
Not a conundrum? Whether or not to make your own batch of Marinated Greek Olives. Spanish Queen olives, Kalamata olives, and Naturals California black olives (I use Lindsay brand from Costco) meet oregano, thyme, and pepper. Lightening strikes.
I used white truffle oil (also from Costco), however olive oil will work just fine. And if the oil congeals in the fridge, give the olives a good stir before serving. It’s more of a looks thing than a flavor thing, and totally up to you.
In addition to their robust, spicy flavor, these Marinated Greek Olives are:
Easy to store – we reuse an olive jar and keep them in the fridge for a week or so (although most of the time, they don’t last that long!)
Paleo AND vegan, which means they are also a gluten-free, grain-free, soy-free, and dairy-free Thanksgiving recipe
Quick, easy, no-fuss prep – ready in a matter of minutes, managing the quantity you want this holiday season is extremely easy to do
I refuse to stress this holiday season about foods. I WILL EAT ALL THE PALEO FOODS AND THEY WILL BE GOOD. As God as my witness, I will do this. Speaking of which, these olive are the perfect treat to take along to other gatherings where not everyone eats the way you do. Marinated Greek Olives are paleo and vegan. But not everyone eats paleo or vegan. With this recipe, that flat-out doesn’t matter. Everyone can partake.
Marinated Greek Olives FOR THE WIN.
- 1½ cups Kalamata olives (I use a generic brand from Aldi)
- 1 8-oz. can all-natural, lightly salted black olives (I use Lindsay brand from Costco)
- 1½ cups Spanish Queen green olives (I use Kirkland brand from Costco)
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- ¼ cup white truffle oil (olive oil will also work)
- 1 tsp oregano leaves
- 1 tsp ground thyme
- ⅛ tsp sea salt
- Pepper for garnishing
- Rinse olives and combine in large bowl.
- In a separate dish, combine lemon juice, apple cider vinegar, white truffle oil, seasonings, and salt.
- Pour seasoned oil mixture over the olives and stir until evenly coated. I found alternating between a large spoon and a fork helped me get an even coating on the olives.
- Pour marinated olives into a large, wide mouth olive jar, and store in the refrigerator until ready to eat.
- For best results, stir before serving as separation will occur, and consume within one week.