Appetizers, Parve

Marinated Spiced Olives

marinated spiced olives

Sometimes you want a nosh that is a little salty and pungent: something that wakes up the mouth. Marinated spiced olives do exactly that, and they’re keto-friendly, too. Something to keep in mind now that we are past the carb-heavy holiday of Passover!

Marinated Spiced Olives

Yield: 3 cups


  • 1 cup extra-virgin olive oil
  • 3 tablespoons chopped preserved lemon
  • 1 tablespoon brine from preserved lemons
  • 1 tablespoon zaatar spice mix (you can substitute oregano, if you can’t find this Israeli spice mixture)
  • 3 garlic cloves, run through a microplane
  • 1/2 teaspoon crushed red pepper flakes
  • 3 cups mixed olives (not pitted)


  1. In a small saucepan, gently heat all ingredients except for the olives. Pour the heated marinade over the olives.
  2. Marinate at room temperature for at least 2 hours before serving.
  3. Can be made ahead and refrigerated for up to one week. Bring to room temperature for serving.