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Marinated Olives


1 bottle of the largest, crunchiest green olives
1 bulb garlic
2 lemons
1 handful each fresh thyme and oreganum
Salt and coarse ground black pepper
About a cup of Olive oil


  1. Drain the olives and place them in a bowl.
  2. Cut the bulb of garlic in half and place the bottom half in with the olives.
  3. Squash the rest of the “halved” garlic cloves with a heavy knife and add the squashed garlic pieces to the olives.
  4. Cut the lemons into rough pieces and squeeze all the juice into the olives. Add three or four of the lemon pieces to the olives.
  5. Sprinkle with a little salt and a generous amount of coarse black pepper, together with the sprigs of herbs .
  6. Finally pour in about a cup of olive oil – or more if you wish and then give the mixture a good shake.
  7. Leave the olives to marinade for a day or so, turning and shaking them every few hours.
  8. If you wish to keep the olives longer, place them in a sealable far and keep in the fridge for a few weeks. The longer they marinade the tastier they will be!