Greek Marinated Olives
Prep time
Total time
a simple and delicous way to serve greek olives, or any olives for that matter
Recipe type: appetizer
Cuisine: Greek
Serves: 3-5
  • 6 oz (170g) jar of Kalamata pitted olives
  • 1 teaspoon Oregano
  • 1 garlic clove, diced
  • ½ lemon, zested
  • ½ teaspoon lemon juice
  • 1 bay leaf
  • pepper
  • ½ cup olive oil, plus extra to top off.
  1. Empty olives from jar into a strainer. Give a quick rinse to remove brine.
  2. We can use the jar the olives came in.*
  3. Add the oregano, garlic, lemon zest, lemon, bay leaf, pepper, and olive oil to the jar - mix.
  4. Add olives.
  5. Add extra olive oil to fill up, and seal.
  6. Turn upside down so everything is mixed up (give it a shake or two)
  7. Place it in the refrigerator for 24hrs.
  8. Serve when desired.*
Note: *You can also use a ziplock bag as well. **The olive oil may get a little coagulated, so leave at room temperature for a bit to have it return to a liquid state.
Recipe by Lemon & Olives at