Spiced Olives

Spiced Olives

  • Servings: Makes 2 cups
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500g olives
2 cloves garlic, pealed and finely chopped
3 small red chillies, finely chopped
2 tbsp basil, finely chopped
2 tbsp parsley, finely chopped
2 bay leaves
200 ml (6 fl oz) extra virgin olive oil
60 ml (2 fl oz) red wine vinegar


  1. Combine olive oil, red wine vinegar, garlic, chillies, and herbs 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, p21, Home Style Library, JB Fairfax Press.


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  1. Pingback: Curing Your Own Olives… | SBA's Kitchen @ Home

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