Spanish Queen, Kalamata, and lightly salted black olives meet oregano, thyme, and truffle oil to make this mouthwatering appetizer, Marinated Greek Olives, just in time for the holidays. {Paleo + vegan}
Marinated Greek Olives were and STILL CONTINUE TO BE one of my absolute favorite party/appetizer/finger food/holiday recipes. K-Hubs and I can’t get enough. Confession: the first time I photographed these, I had to transfer them to a smaller bowl because I ate too many during the photoshoot to keep them in the larger bowl. What can I say? Mistakes were made? Hardly. These olives are too good to pass up, whether during a photoshoot or at a party. They are a top crowd pleaser in my family (immediate, extended, and otherwise). So it’s no wonder they disappear bit by bit, one olive at a time.
Marinated Greek Olives are:
- Quick to prep
- Easy to store
- Paleo and vegan
So not only are they a crowd-pleaser appetizer recipe, but they are also super-easy and quick to make. Marinated Greek Olives are the perfect tasty, lazy recipe. You don’t need a lot of energy or a lot of minutes to get this done. If you’ve got 10 minutes, I’ve got a recipe for you!
So let’s marinate some olives and nibble away!
Marinated Greek Olives ingredients
- White truffle oil or olive oil
- Olives: Large Spanish Queen, kalamata, and lightly-salted black olives
- Lemon juice and apple cider vinegar
- Dried oregano and thyme
- Sea salt and coarse black pepper
Tips to make your own seasoned Greek olives recipe
- Truffle oil has a more pungent flavor than olive oil. If you’re big on flavor, then you might like white truffle oil. And if you want a milder flavor, then go for the olive oil.
- Stir before serving. If you keep your Greek olives in the fridge and the oil congeals, place the olives on the counter about 10-15 minutes prior to serving.
- Give them a good stir. The oil will soften, bringing the olives back to their original state.
Pictured on the charcuterie board
Here are a few of my favorite additions to a charcuterie board. Brand names are not paid mentions.
- Tomatoes
- Roasted cashews
- Salami (Applegate Uncured Genoa Salami)
- Roasted Pumpkin Seeds
- Cranberries
- Pomegranate arils
- Gluten-free crackers: Good Thins Sea Salt & Pepper and Good & Gather Multi-Grain Rice Crackers
Marinated Greek Olives
Spanish Queen, kalamata, and lightly-salted black olives meet oregano, thyme, and truffle (or olive) oil to make this mouthwatering, crowd-pleasing appetizer, just in time for the holidays! {Paleo + vegan}
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: Approximately 4 cups 1x
- Category: Appetizers and Snacks
- Diet: Gluten Free
Ingredients
- 6 ounces cups Kalamata olives (I use a generic brand from Aldi)
- 8 ounces all-natural, lightly salted black olives (I use Lindsay brand from Costco)
- 2 cups Spanish Queen green olives (I use Kirkland brand from Costco)
- 1 tsp lemon juice
- 1/2 tsp apple cider vinegar
- 2–3 tablespoons white truffle or olive oil (more as desired)
- 1 tsp dried oregano leaves
- 1 tsp ground thyme
- 1/8 tsp sea salt
- Pepper for garnishing
Instructions
- Drain olives and combine in large bowl.
- In a separate dish, combine lemon juice, apple cider vinegar, white truffle oil (or olive oil), seasonings, and sea 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, let sit at room temperature for about 10-15 minutes and stir before serving as separation will occur. Store refrigerated and consume within one week.
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