Marinated Kalamata Olives

Servings 1 pint, Total Time 20 minutes

Growing up, olives were such a big part of my life! When fall rolled around, it meant one thing: olive harvest season. It was a time for families to come together, gather olives, and truly celebrate. I loved enjoying a bowl of olives paired with fresh bread, feeling completely satisfied, or snacking on those tasty little gems while cooking dinner. 

Have you ever tried kalamata olives? These delightful olives come from the Kalamata region in Greece and are among the most loved around the globe! This recipe is super simple; you’ll want to keep it in your pantry. They’re perfect for storing in small jars, making for fantastic holiday gifts, too! You can toss them into your salads or add them to your favorite martini for an extra kick. 

Ingredients:

• 2 cups kalamata olives, whole 

• 1 ½  cup olive oil

• ⅛   red wine vinegar

• ½ medium red Chilli, minced

• 1 tsp crushed Coriander Seeds

• 1 bay leaf

• 1 sprig thyme 

• 1 sprig rosemary

• 2 tsp fennel seeds

• 2 3-inch orange zest strips

• 2 3-inch lemon zest strips

• 5 garlic cloves, minced

Steps:

1. In a large bowl, combine all the marinade ingredients and whisk them together until well-mixed. 

2. If the olives are packed in brine, drain all but 2 teaspoons of the brine and mix it into the marinade. 

3. Add the olives to the bowl and toss them in the marinade until well coated. You can keep them on the counter or store them in the fridge if you are not using them very often.

Make Ahead:

1. The olives can be refrigerated in an airtight container for up to 2 months.

2. Once you consume all of the olives, save your marinate to use for salad dressings or to marinate chicken for grilling.