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Appetizers and Snacks Recipes Thanksgiving

Marinated Greek Olives

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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 on a charcuterie board with fresh pomegranate arils, pumpkin seeds, tomatoes, and salami slices.

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 on a charcuterie board with fresh pomegranate arils, pumpkin seeds, tomatoes, and salami slices.

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 on a charcuterie board with fresh pomegranate arils, pumpkin seeds, tomatoes, and salami slices.

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
Marinated Greek Olives on a charcuterie board with fresh pomegranate arils, pumpkin seeds, tomatoes, and salami slices.

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.
Seasoned olives on a charcuterie board with fresh pomegranate arils, pumpkin seeds, gluten-free crackers, roasted cashews, tomatoes, and salami slices.

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
Pinterest pin for Marinated Greek Olives.
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Marinated Greek Olives

Print Recipe

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

Scale
  • 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

  1. Drain olives and combine in large bowl.
  2. In a separate dish, combine lemon juice, apple cider vinegar, white truffle oil (or olive oil), seasonings, and sea salt.
  3. 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.
  4. Pour marinated olives into a large, wide mouth olive jar, and store in the refrigerator until ready to eat.
  5. 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.

Did you make this recipe?

Tag @SpiritedMorgan on Instagram and hashtag it #SpiritedRecipes

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Appetizers and Snacks Recipes Thanksgiving


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About Spirited and then Some

I'm Morgan. A spirited, social chatterbox, small biz owner, and teacher. Lover of all things food. Think dip. Lover of all things family. Think K-Hubs, Toodlebug, and Twinkleberry. I'm so glad you found our spirited community.... Click Here to Read More

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I'm Morgan. A spirited, social chatterbox, small biz owner, and teacher. Lover of all things food. Think dip. Lover of all things family. Think K-Hubs, Toodlebug, and Twinkleberry. I'm so glad you found our spirited community. Learn more…

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