Marinated Greek Olives

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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}


  • 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
  • 23 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


  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.