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
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
- 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.
Find it online: https://www.spiritedandthensome.com/marinated-greek-olives/
