Warm Marinated Olives
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These warm marinated olives are a quick and tasty tapas-style snack or appetizer. Plump green olives and marcona almonds are warmed in olive oil with lemon zest, chili flakes, and lots of garlic. Serve them on a platter with some meat, cheese, or seafood for easy last-minute entertaining!
I love adding a touch of effortless elegance to a happy-hour tapas spread, and these warm, marinated olives do just that. Fragrant with fresh lemon zest and a whole head of garlic, they’re a simple upgrade over the usual deli olives and take almost no effort to prepare.
They’re briny, bright, and full of interesting textures, and they always disappear fast. I serve them warm, straight from the pan, and they somehow feel both effortless and a little special every single time.
If you love olives, you’ll also enjoy my olive salsa, which is delicious as a dip or spooned over chicken or fish!
Ingredients notes
Just a few good quality ingredients go into this simple and delicious Spanish-inspired tapas appetizer:
- Green olives: we use the big, meaty, green gordal olives for this recipe but you can really use any olive variety that you like. Black kalamata olives are a nice addition that adds visual contrast.
- Marcona almonds: marcona almonds are known as the “queen of almonds” and are undeniably delicious. They’re sweeter and softer than regular almonds from California, and their delicate taste pairs perfectly with salty olives. If you can’t find any, used blanched almonds instead.
Other ingredients you need are extra virgin olive oil, lemon zest, a head of garlic, red pepper flakes, and sea salt.
Variations to try
You can easily add other ingredients to the marinade to make it your own, or to use what you have on hand. Here are some delicious ideas we love!
- Use sprigs of fresh herbs like fresh rosemary, fresh thyme, or oregano.
- Add a teaspoon of green, white, or black peppercorns for flavor.
- Swap the lemon zest for orange zest for a festive citrus twist!
- Toss in a few sun-dried tomatoes for their chewy texture and sweet, and tangy flavor.
What types of olives are best to make marinated olives
For this recipe, look for naturally cured and brined olives that aren’t stuffed or already marinated. We use plump gordal olives for their irresistible, mild, buttery flavor and meaty texture.
What to serve with marinated olives
Tapas, appetizers, starters, charcuterie boards. Call them what you like, they’re always fun to eat! Just pull out an assortment of snacks from your fridge and pantry and arrange them on your favorite platter or in little bowls.
These are some of our favorite Spanish-inspired snacks to serve alongside warm marinated olives:
- Roasted red peppers: Roast them yourself or buy them in jars. Either way, sweet roasted peppers are delicious! Slice them to make them easier to eat.
- Cheese: manchego cheese is a must for a tapas platter. It’s a firm, light-tasting, and easy-eating Spanish cheese.
- Meats: Spain has some delicious cured meat. Spanish chorizo (which is mild-flavored and very different from other types of chorizo) is a great choice, or Jamón Ibérico (which is one of our favorites).
- Seafood: White anchovies or marinated sardines are delicious on a tapas platter. Or sizzle up some lemon garlic butter shrimp which are always a crowd pleaser!
Recipe FAQs
How do you store marinated olives?
Store any leftover marinated olives in the fridge in an airtight container. To reheat leftover marinated olives, warm them in a pan over low heat with a drizzle of olive oil. Sprinkle with fresh lemon zest to brighten them before serving.
How long do marinated olives last?
Marinated olives will keep in the fridge for up to 2 weeks when properly stored, similar to jarred olives.
Are these marinated olives spicy?
They have a little heat from the chilli flakes. Feel free to use more or less depending on your taste preference.
Warm Marinated Olives Recipe
Ingredients
Instructions
- Add all the ingredients to a small pot over medium heat. When the oil starts to bubble, reduce the heat to low. Continue to simmer the olives for 10 minutes, stirring the pot occasionally.2 cups big, green olives, 1 cup Marcona almonds, ¾ cup olive oil, Zest from 1 lemon, 1 head garlic, 1 pinch red pepper flakes, 1 pinch sea salt
- Strain the olives and almonds through a fine mesh sieve. Reserve the oil to cook with or to serve as a dipping oil for some bread.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More appetizer recipes
For more inspiration, check out all of our appetizer recipes!
Making these next weekend & want to know how you put the garlic in? Whole, minced, ???
Thanks
I add them whole. They make a nice little treat that is a lot like roasted garlic. 🙂
Are these olives already soaked? Or directly off a tree?
They are in brine. 🙂
love this recipe, like making these versus buying them to be able to control the ingredients and great entertaining dish, thank you
It is so nice to make your own, isn’t it?
I’m so happy you like the recipe!
how do I store the leftover olives/almonds?
Keep them in a covered container in your fridge. I’ve been snacking on the leftovers all week. Yum!
Are the olives pitted and the almonds plain or seasoned?
The olives have pits in them, but you could use pitted Gordal olives if you prefer them. Marcona almonds are salted. If you’re opting for regular almonds, you could use salted or unsalted. I would add an extra pinch of salt to the pot if you go for unsalted almonds. 🙂