Leslie’s Marinated Olives: A Mediterranean Appetizer with a Story
From Barcelona to your backyard table: an easy, flavorful appetizer with soul.
There’s something about unpitted olives. Maybe it’s the old-world charm. Maybe it’s the pause it invites—you can’t just pop and rush. And maybe that’s what I was feeling when I recreated this dish at home in Central Florida after a magical trip through Europe.
My sister and I were in Barcelona, tired from a day of wandering cobblestone streets and gawking at Gaudí. We ducked into a small bar called La Dorotea where the owner served us the freshest Spanish olives he had just sourced. We sipped wine, passed the bowl back and forth, and agreed: this was what vacation should taste like.
A few days later in Nice, France, we discovered a tiny farmers market stall selling handmade blends of herbs de Provence. You could smell the rosemary from three stalls away. I tucked a pouch in my suitcase, already dreaming of something savory.
And when we got home? We became a little obsessed with olives. We even dreamed of growing olive trees—but as anyone in Central Florida knows, we don’t get enough cold hours to bear fruit. So instead, I turned to the pantry and made the next best thing.
And it worked. Beautifully.
Now, this is the dish I bring to parties when I need something fast and impressive. I keep several jars of olives in the fridge at all times (so I can mix colors and sizes for visual appeal). This recipe takes five minutes to mix, keeps for up to two weeks, and never fails to impress.
Why You’ll Love This Marinated Olive Recipe
- Fast & forgiving: 5 minutes of effort, flavor that deepens over time
- Gorgeous with zero stress: Serve it chilled, room temp, or straight from the fridge
- Customizable: Use any olives you love
- Minimal, meaningful ingredients: No fluff, just flavor
- Perfect for gifting or entertaining
Ingredients
- 2 cups whole unpitted olives (mix your favorites)
- 3 tablespoons olive oil
- 4-6 cloves garlic, crushed with a press
- 1 tablespoon herbs de Provence (available at most grocery stores)
- Freshly ground black pepper, to taste
Directions
- In a bowl with a lid, combine the olives.
- Press garlic directly into the bowl.
- Add olive oil, herbs de Provence, and pepper.
- Stir or shake to coat everything evenly.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Stir or shake again before serving.
📥 Pro tip: Download the printable recipe card here to stash in your recipe box or share with a friend.
How Long Do Marinated Olives Last?
- This version: Up to 2 weeks in the fridge in a sealed container.
- Store-bought olives in brine: Can last up to a year when unopened, and several months once opened if kept submerged. That means you can keep these ingredients on hand and whip this up anytime—no spoilage stress.
Serve It Beautifully: Pottery Tools for the Perfect Charcuterie Board
A beautiful charcuterie board isn't just about what's on it—it's how you serve it. These handmade touches bring texture, charm, and functionality to your spread.
Star of the Board: The Toothpick Holder
Skip the fingers and make it charming:
- Mini Yellow Ceramic Toothpick Holder
- Minimalist White Toothpick Holder
- Blue Toothpick Holder for Charcuterie
Perfect for olives, cheeses, or anything guests want to grab without the mess. It keeps things tidy and oh-so-cute on your charcuterie setup.
Want to go all in? Try a handcrafted olive serving bowl with built-in toothpick holder. Designed for entertaining, these bowls make it effortless to elevate your board.
Use What You Love: Olive Varieties That Work Well
One of the best things about this recipe? You can tailor it to whatever olives you find locally or love most. Some popular picks:
- Castelvetrano: Mild, buttery, bright green
- Kalamata: Deep purple, bold and tangy
- Cerignola: Jumbo-sized and meaty, often in vibrant colors
- Manzanilla: Classic green olives, slightly salty and briny
- Niçoise: Small and dark, perfect for a French twist
Pitted mixes are also a great shortcut—many grocery stores offer beautiful assortments with a variety of textures and colors, ready to marinate.
FAQs About Marinated Olives
How long do marinated olives last?
Marinated olives with fresh garlic and herbs last up to 2 weeks in the fridge when stored in oil in a sealed container. For longer-term storage, keep unopened jarred olives in their brine up to a year.
Should I use pitted or unpitted olives?
It depends on your style! I personally love unpitted—there's something so satisfying about having the pit to suck on, and they feel a bit fancier and more traditional. But pitted olives are easier to eat, especially for guests. They're also much easier to find in a variety of colors and often come pre-mixed, which is great if you're short on time or shopping options.
What if I don’t have herbs de Provence?
Try a mix of thyme, rosemary, oregano, and lavender.
Can I double this recipe?
Yes! It scales beautifully. Just be sure to use enough oil to coat.
From Our Travels to Your Table
There’s something joyful about sharing a dish that tells a story. And there’s something even better about doing it with tools that feel just as special.
📩 Download your recipe card — and if you want to elevate your next gathering, check out our full toothpick holder collection for functional, beautiful entertaining.
About the Author
Leslie is the heart and hands behind The Mud Place. Her pottery is inspired by slow living, meaningful rituals, and everyday artistry.