Tested till perfect Marinated Olives with Garlic
Marinated Olives with Garlic
Photography by Matthew Kimura

Marinated Olives with Garlic

Centuries-old olive groves filled with gnarled trees are an indelible image of Spain and countries around the Mediterranean. Homemade marinated olives offer a unique taste.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2005

Recipe2 out of 5 based on 1 ratings.
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  • Portion size 1-1/2 cups (375 mL)


  • 1 jar (12 oz/375 mL) 1jar (12 oz/375 mL)green olivegreen olives
  • 1/4 cup 1/4cupsherry vinegar or red wine vinegar
  • 3 3cloves garlic, smashed
  • 1 1thin slice lemonlemons
  • 1/2 1/2dried hot pepper, (optional)
  • 1 1sprig fresh rosemary or thyme, (or 1/2 tsp/2 mL dried)
  • 1/2 tsp 1/2tspdried marjoram or oregano
  • 1/2 tsp 1/2tspground cumin


Drain olives. With back of knife, lightly crush olives; return to jar. Add vinegar, garlic, lemon, hot pepper (if using), rosemary, marjoram and cumin; seal and shake well.

Uncover and pour in enough water to reach top. Seal and let stand for 12 hours at room temperature. Refrigerate for 3 to 4 days before serving. (Make-ahead: Refrigerate for up to 2 weeks.)

Nutritional Information Per serving: about

cal 23 pro 0 total fat 2g sat. fat 0
carb 1g fibre 0 chol 0mg sodium 401mg

% RDI:

calcium 1 iron 4 vit A 1 vit C 3
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