Marinated olives and nuts are one of those simple, stunning recipes that reward patience with big flavor. Made with briny olives, crunchy walnuts, and extra virgin olive oil steeped with rosemary, lemon zest, fennel seeds, and hot pepper, this is a savory Mediterranean snack you'll want to keep in your fridge at all times. The best part? It's a two-for-one recipe. Eat the olives and nuts straight from the jar, then use the gloriously fragrant, herb-infused olive oil for cooking, roasting vegetables, or whipping up a quick salad dressing. Nothing goes to waste.
Why This Marinated Olives Recipe Works
Olives and nuts are already a nutritional powerhouse — delivering healthy monounsaturated fats, antioxidants, fiber, iron, and copper in every bite. When you steep them in quality extra virgin olive oil alongside warming spices, the flavors meld and deepen over 24–48 hours into something far greater than the sum of its parts. Walnuts are the classic pairing here — their mild, slightly earthy richness balances the brine beautifully — but any nut works. Almonds, Marcona almonds, or pecans all shine.
Serving Suggestions
These marinated olives are endlessly versatile. Serve them as a standalone appetizer with crusty bread, include them on a charcuterie board, or bring them as a hostess gift tucked into a small mason jar with a ribbon. They also make an elegant garnish scattered over roasted chicken, fish, or a platter of roasted root vegetables. For the best flavor, allow at least 24–48 hours of marinating time in the refrigerator. They'll keep for several weeks refrigerated — just bring them back to room temperature before serving so the olive oil loosens from its set state.
The Olive Oil Makes the Difference
This recipe is only as good as the olive oil you use. We recommend our Greek Extra Virgin Olive Oil, cold-pressed from Greek groves and lab-tested for purity and polyphenol content. Its buttery, mild character carries the rosemary and lemon without overpowering them — and at approx. 220 mg/kg polyphenols, the marinade itself becomes a health-forward condiment you'll reach for all week. For the olives, our organic green oregano olives or classic Kalamata olives are a natural fit — sourced directly from the same Greek groves as our olive oil.
Recipe courtesy of Annie Oakley at Alchemical Yoga.
Time in the Kitchen: 10 minutes, plus at least 24 hours to marinate
Ingredients:
Greek Extra Virgin Olive Oil
Black Kalamata Olives
Greek Green Olives in Oregano
2 teaspoons fennel seeds
2 cups extra virgin olive oil
1 or 2 hot dried red peppers or 1/2 teaspoon red pepper flakes
3 small sprigs fresh rosemary
Zest from 1 lemon
1 cup black or green olives
1 cup raw, unsalted walnuts (or other nut)
Instructions:
- Toast the fennel seeds in a dry pan until the seeds are aromatic and lightly toasted, 2 minutes. Turn off heat.
- Immediately add the olive oil, hot pepper, rosemary and lemon zest to the pan.
- Put the olives and nuts in a large glass jar. Pour the warm oil and seasonings on top.
- When the oil is cool, cover and refrigerate.
- For the best flavor, marinate the olives and nuts at least 24 to 48 hours before eating (they will stay fresh for several weeks in the refrigerator).
- Bring up to room temperature before serving.