Marinated Olive Tapas

Experiment with different types of olives. Serve at room temperature with roasted almonds and cheese.

Serves: 4Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 4


  • 4 Tbsp. extra-virgin olive oil
  • 1 tsp. grated lemon zest
  • 1 Tbsp. sherry vinegar
  • ½ lb. mixed olives


  • Mix olive oil, lemon zest, and sherry vinegar together in a crock (a stoneware dish similar to a ramekin) or bowl that will accommodate ½ pound of olives.
  • You may cut a slit on the olives for better penetration of the marinade if you wish. Toss the olives in the marinade to coat.
  • Cover and let olives marinate in the refrigerator for 1 to 7 days.