Table of Contents
  1. Love a good charcuterie board?
  2. Watch how to make these marinated olives
  3. Citrus & Rosemary Marinated Olives Recipe

Marinating olives takes minimal effort for a large impact. The crucial part for success is to start with good olives. A mixture of various types is best to really catch peoples’ attention. I used a combination of the following:

  • Kalamata
  • Castelvetrano
  • large pitted green olives, like Cerignola

The best part of this recipe is that it takes a few minutes, but tastes like it would have taken hours. Olive oil is the main ingredient and is flavored with garlic, citrus peel, bay leaves, and rosemary.

Personally, I think this is best served with all the aromatics included for a rustic presentation that really shows what flavors to expect.

Small white bowl filled with marinated olives with slices of citrus zest sitting on wood board with crackers and dried apricots

Love a good charcuterie board?

Make sure to check out all of my epic fall charcuterie board recipes:

Watch how to make these marinated olives

YouTube video
Small white bowl filled with green and black olives with slices of lemon zest with a bay leaf sitting on wood board

Citrus & Rosemary Marinated Olives

5 from 3 votes
With a pairing of citrus and rosemary, this olive appetizer is the best part of any charcuterie board. While it may seem like a difficult recipe to make, these marinated olives do all the work for you!
Prep Time 5 minutes
Cook Time 5 minutes
Marinate Time 4 hours
Total Time 4 hours 10 minutes
Servings 32 servings


  • 16 oz olives
  • 1 cup olive oil
  • 3 cloves garlic peeled
  • orange peel from ¼ of orange
  • lemon peel from ¼ of lemon
  • ¾ tsp red pepper flakes
  • 3 bay leaves
  • 2 4-inch sprigs rosemary
  • 1 tsp black pepper


  • In a small saucepan, combine the olive oil, garlic cloves, orange peel, lemon peel, red pepper flakes, bay leaves, rosemary, and black pepper.
    1 cup olive oil, 3 cloves garlic, orange peel from ¼ of orange, lemon peel from ¼ of lemon, ¾ tsp red pepper flakes, 3 bay leaves, 2 4-inch sprigs rosemary, 1 tsp black pepper
  • Gently warm over low heat until the oil is warm to the touch but not boiling, 4-5 minutes.
  • Remove from the heat and pour over the olives. Allow to marinate at room temperature for 4 hours.
    16 oz olives


  • These can be made one week in advance and stored in the refrigerator. The olive oil will solidify but will become liquid at room temperature.


Serving: 1servingCalories: 83kcalCarbohydrates: 0.9gProtein: 0.2gFat: 9.3gSaturated Fat: 1.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6.7gTrans Fat: 0gCholesterol: 0mgSodium: 233.6mgPotassium: 11.4mgFiber: 0.6gSugar: 0.1gVitamin A: 4.4IUVitamin C: 0.7mgCalcium: 10.3mgIron: 0.1mg
Course Appetizer
Cuisine Mediterranean
Difficulty Easy
Method Cooking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. 5 stars
    This is a stupid question but are all three olives pitted? I think it’s easier for people to eat as well as marinating through and through.