Tested till perfect Marinated Olives

Marinated Olives

Look for unseasoned brined green and black olives in the deli section at your grocery store for this simple appetizer.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2003

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 3-1/2 cups (875 mL)


  • 1 tsp 1tspcumin seeds
  • 8 oz 8ozplain brined green olivegreen olives
  • 8 oz 8ozplain brined black oliveblack olives
  • 3 3thinly sliced garlic clovegarlic cloves
  • 1/4 cup 1/4cupextra virgin olive oil
  • 1 tbsp 1tbspwhite wine vinegar
  • 2 tsp 2tspgrated orange rind
  • 2 tsp 2tspdried oregano
  • 1/2 tsp 1/2tsphot pepper flakes


In small skillet, toast cumin seeds over medium heat until fragrant and beginning to jiggle in pan, about 2 minutes. Transfer to bowl or large jar.

Add green and black olives, garlic, oil, vinegar, orange rind, oregano and hot pepper flakes; mix well. Cover and refrigerate for 3 days, mixing each day. (Make-ahead: Refrigerate for up to 1 week.) Let come to room temperature before serving.

Nutritional Information Per 2 tbsp (25 mL): about

cal 37 pro 0 total fat 4g sat. fat 1g
carb 1g fibre 1g chol 0mg sodium 265mg

% RDI:

calcium 1 iron 4 vit A 1
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