Olives are one of my favorite snacks. It’s a little frightening, but I can easily polish off a can of olives on my own. Making your own marinated olives is very simple and it keeps for a while in the fridge, so you can have them on hand for a party or just for snacking. This recipe is pretty versatile. I love the combination of lemon zest and coriander that I’ve used it here, but I imagine a couple dried chile de arbol would be a great addition too! The only thing I insist on is using unpitted olives. When olives are pitted, they turn into sad olives that lose that great meaty texture and complex fruity flavor.

marinated olives 1


  • 1 lb. of assorted olives.  I used Lucques, Nicoise, and Castelvetrano, unpitted
  • Zest of 1 lemon, peeled with a vegetable peeler
  • 2 tablespoons of whole coriander seeds
  • 1/3 cup of extra virgin olive oil
  • 3 dried bay leaves

Marinated olives

First combine and drain your olives in whatever proportion you like. Then, place the lemon zest in a small pan or pot and as you add the coriander slightly crush them with your fingers. Cover with the 1/3 cup of extra virgin olive oil and heat the oil on medium-low heat until it starts to simmer. Remove the pan from the heat.

Marinated Olives 2

Pour the oil over the olives and mix together. Let the flavors infuse for at least an hour at room temperature. Cover and refrigerate overnight to up to a month.

Marinated Olives 3

(images by HonestlyYUM)