Greek Marinated Olives

By Lemon & Olives
Last Updated:
Reading time: 2 minutes

marinated olivesThe weekend is finally here. Months of planning and preparation have come down to this – the weekend Jane and I get married!

We’ve finished up all the last minute details, made calls to all our vendors, and are now hoping everything will fall into place.

It’s been a little over 1 year since we got engaged and I cannot believe that much time has passed. Planning a wedding is a crazy adventure. I’m glad it’s almost here. Actually, to a certain extent, both Jane and I are looking forward to it being over. All the pressure, stress, and anxiety lifted.

It’s been nice to have all our family and friends step up and help out in any way they could as well. We’ll be excited to spend the day celebrating with all of them.

Are wedding for the most part is DIY and Jane has really been inspirational and amazing in that department.  She’s made a bunch of stuff, from the center pieces to random decor, it’s all beautiful. I’m so proud of her for dedicating all that time. I tried to help as best as I could, but I found that more of the glue from the glue gun got on me vs the project I was working on. So..yeah…

Thus, this will be our last post before becoming husband and wife.

Greek marinated olives

This easy Greek appetizer utilizes a popular item from Greece – olives.

Marinated olives (ελιές μαριναρισμένες) is one of my favorite things to snack on while the main course is cooking.

It’s easy to make in big batches and the longer it sits in the fridge, the better it taste. You get complex bursts of flavors with each bite. The olives soak up all the wonderful garlic, oregano, lemon. Mmmm, it’s so simple yet so delicious.

Serve these at your next dinner party or a midweek dinner with a few other Greek apps, and you’ll have some happy people.

marinated olives

Greek Marinated Olives

Kenton & Jane
a simple and delicous way to serve greek olives, or any olives for that matter
Prep Time 1 day
Total Time 1 day
Course Blog
Cuisine Greek
Servings 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.


  • Empty olives from jar into a strainer. Give a quick rinse to remove brine.
  • We can use the jar the olives came in.*
  • Add the oregano, garlic, lemon zest, lemon, bay leaf, pepper, and olive oil to the jar - mix.
  • Add olives.
  • Add extra olive oil to fill up, and seal.
  • Turn upside down so everything is mixed up (give it a shake or two)
  • Place it in the refrigerator for 24hrs.
  • 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.


About the author

Lemon & Olives is a husband and wife team exploring the Mediterranean (Diet) Lifestyle, Greek foods, Greek Culture, History and all things Greece.

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