Warm Marinated Olives with Marcona Almonds
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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!
These marinated olives are one of the easiest appetizers I know, yet they always feel a little special. Inspired by the simple tapas served throughout Spain, they’re packed with bold flavors from good olive oil, garlic, lemon, and a touch of chili.
The key is starting with high-quality olives. I love using large, buttery green olives, though a mix of green and Kalamata olives works beautifully, too. Marcona almonds add richness and crunch, making the whole dish feel a bit more substantial while perfectly complementing the briny olives.
As the olives marinate, they soak up the flavors of garlic, lemon zest, olive oil, and red pepper flakes, becoming even more delicious with time. Serve them alongside cheese, charcuterie, or a glass of wine, and you’ve got an effortless appetizer that’s always a hit.
If you love olives, you’ll also enjoy my olive salsa, which is delicious as a dip or spooned over chicken or fish!
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 to serve with marinated olives
Tapas, appetizers, snack boards, charcuterie boards—whatever you call them, they’re one of my favorite ways to eat. Gather a few good ingredients, arrange them on a platter, and you’ve got an effortless spread that’s perfect for sharing.
These are some of my favorite Spanish-inspired additions to serve alongside warm marinated olives:
- Roasted red peppers: Roast your own or use jarred peppers. Their sweet, smoky flavor pairs beautifully with the briny olives. Slice them into strips for easy serving.
- Manchego cheese: A classic choice for any tapas spread. This firm Spanish cheese has a mild, nutty flavor that’s easy to love.
- Cured meats: Spanish chorizo and Jamón Ibérico are both excellent options. The salty, savory flavors are a natural match for olives and cheese.
- Seafood: White anchovies or marinated sardines add a traditional Spanish touch. For something warm, lemon garlic butter shrimp are always a crowd-pleaser.
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
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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?
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. 🙂