1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons capers, rinsed and drained
1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
In a large bowl, combine the first 5 ingredients. In a small bowl, whisk oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture. Toss to coat.
Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.
Italian Marinated Olives Tips
How long do Italian marinated olives keep?
These olives are best enjoyed the week they’re made, stored in a well-sealed jar in the refrigerator. While they can be enjoyed on their own, you can also use them in several of our favorite olive recipes.
What can you serve with Italian marinated olives?
Marinated olives are a great topping for fish fillets or an Italian chopped salad. Of course, you can nosh on them with some meat and crackers, too.
What are some variations of this Italian marinated olives recipe?
There are several kinds of olives that would work perfectly for this recipe—just try to stick to pitted ones for easy eating. Otherwise, roasted or pickled vegetables would be a fun addition. A few other ideas include adding canned mushrooms for texture and roasted red peppers or sun-dried tomatoes for some color.