Spanish Marinated Olives

These will keep in the refrigerator for up to 4 weeks.

Serves: 12Hands-on: 10 minutesDifficulty: Easy

Serves: 12


  • 36 large Spanish green olives
  • 1⁄2 tsp. freshly ground black pepper
  • 2 sprigs fresh rosemary
  • 3 bay leaves
  • 4 cloves garlic
  • 1⁄4 cup white wine vinegar
  • 1 cup extra-virgin olive oil


  • Drain the olives. Place several at a time on a flat surface and crush them slightly with a large wide-blade chef’s knife, without altering their shape. This opens them up just enough to marinate throughout.
  • In a large bowl, toss together olives, pepper, rosemary, bay leaves, garlic, and vinegar. Place them in a preserving jar or plastic container with tight-fitting lid and cover the olives with the olive oil. Marinate for a least 1 week in the refrigerator. Keep refrigerated, but return to room temperature before serving.