We’ve been making these marinated olives for years, and honestly, once you taste how simple they are to prepare, you’ll wonder why you ever bought them pre-made. Just good quality olives, our Wilsons Extra Virgin Olive Oil, fresh herbs from the garden, and about ten minutes of your time.
Perfect for when friends pop by unexpectedly, or when you just want something delicious to nibble on with a glass of wine. The flavours get even better after a day or two in the fridge.
Ingredients
Method
- The longer the olives hang around in this fragrant marinade, the better they'll tasteUse a pestle and mortar to crush the coriander seeds, but don’t let them get too fine. Peel off long thick strips of lemon zest and place in a bowl with the olives. Squeeze the lemon then top with 3 times as much extra virgin olive oil. Add salt, pepper and the crushed coriander seeds. Pour the dressing over the olives and leave to marinate. The longer you leave them, the better they’ll taste.
Why We Use Wilsons Extra Virgin
Here’s the thing about marinating olives — the oil you use really does make all the difference. We always reach for Wilsons Extra Virgin Olive Oil because it has this lovely fruity, peppery flavour that brings everything together beautifully. It’s cold-pressed, which means all those gorgeous natural flavours stay intact.
And the best part? After the olives are gone, you’re left with this incredibly fragrant oil that’s perfect for drizzling over salads or dipping fresh bread into.
Our Tips
Mix your olives — We love using a combination of Kalamata, green, and black olives. It makes the bowl look beautiful and gives you different textures and flavours in every bite.
Don’t skip the good oil — This isn’t the place to skimp. Quality olive oil is what makes these olives sing. Trust us on this one.
Make them ahead — While you can serve these after a few hours, we usually make them the day before. The flavours deepen overnight and they taste even more incredible.
Keep them submerged — Always make sure your olives are covered in oil when you store them. They’ll keep beautifully in the fridge for up to two weeks this way.
Save that oil — Once you’ve finished the olives, don’t even think about throwing away that herb-infused oil. We use it in salad dressings, toss it through pasta, or simply dip warm bread into it.
Try a local twist — Sometimes we add a pinch of rooibos tea leaves or some chopped preserved lemon for a uniquely South African flavour. It’s subtle but lovely.
How We Serve Them
These olives are brilliant on a charcuterie board with some good South African cheese, biltong, and crackers. We also love putting out a bowl with hummus, tzatziki, and warm pita when friends come over. They’re wonderful tossed through a Greek salad, scattered over homemade pizza, or even dropped into a martini. And at a braai? They’re always the first thing to disappear.
The Good Stuff
Beyond tasting delicious, these olives are packed with healthy fats and antioxidants — all the good things that make the Mediterranean diet so special. They’re naturally low-carb, gluten-free, and vegan, so they work for just about everyone around the table.
Ways to Change It Up
Italian-style — Add fresh basil, sun-dried tomatoes, and a splash of balsamic
Greek-style — Stick to Kalamata olives with extra oregano and lots of lemon
Moroccan-style — Cumin seeds, preserved lemon, and a touch of harissa paste
Spanish-style — Smoked paprika, orange zest, and sherry vinegar
Provençal-style — Lavender, fennel, and marjoram for something more delicate
Questions You Might Have
Can I use regular olive oil instead of extra virgin?
You could, but we really don’t recommend it. The flavour of extra virgin is what makes these olives special. It’s worth the investment.
Do they need to be refrigerated?
If you’re eating them within a few days, they’re fine at room temperature in a cool spot. But for anything longer, pop them in the fridge and they’ll keep beautifully for a couple of weeks.
What about pitted olives?
They work fine, though we find olives with pits have a bit more flavour and a better texture. If you do use pitted ones, they’ll soak up the marinade faster, so keep that in mind.
How long will they last?
As long as they’re submerged in oil and kept in the fridge, they’ll stay fresh for up to two weeks. Though honestly, they never last that long at our place.
Can I experiment with the herbs and spices?
Absolutely. This recipe is really forgiving. We’ve added everything from sun-dried tomatoes to anchovies to fresh chilli. Play around and see what you love.
Where do I get the olive oil?
You can order directly from us and we’ll deliver it to you. Fresh herbs and good olives you can find at most supermarkets.
Ready to Make These?
Grab a bottle of our extra virgin olive oil and you’re halfway there.