Marinated Olives

Marinated Olives

  • Servings: Makes 2 cups
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  • 375g (12 oz olives)
  • 125 ml (4 fl oz) extra virgin olive oil
  • 60 ml (2 fl oz) balsamic vinegar
  • 1 tbsp chopped fresh tarragon
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1 tsp freshly ground black pepper


  1. Combine olive oil, balsamic vinegar, herbs and pepper into a bowl and mix well to create the marinade.
  2. Add the olives and toss through the marinade to coat well.
  3. Cover and refrigerate until ready to use.


  • You can place the olives and marinade in a jar if you are not planning to use them within the next couple of days, and keep them stored in the refrigerator until ready to use.
  • If keeping for more than a few days, the olive oil will solidify, don’t worry, just make sure you take the bowl/jar out of the fridge in advance to allow the oil to become liquid again.
  • Source: Adapted from Light and Easy Italian Cooking, 1990, p5, Home Style Library, JB Fairfax Press.


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