Herbed Spiced Olives

herbed-spiced-olives Romulo Yanes


  • 6 cups mixed unpitted olives
  • 6 sprigs thyme, rinced and dried thoroughly
  • 6 sprigs rosemary, rinced and dried thoroughly
  • 6 2-inch strips lemon zest
  • 6 thin lemon slices, with skin, seeds removed
  • 1 1/2 cups extra-virgin olive oil
  • 3 fresh or dried bay leaves
  • 2 teaspoons dried fennel seeds
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon coriander seeds, optional


1. Rinse olives under warm water and drain on a paper towel–lined baking sheet. Dry thoroughly.

2. Transfer to a large bowl and add remaining ingredients, tossing to combine well. Cover and refrigerate for at least 8 hours and up to overnight.

3. Fill clean and dry 2-cup-capacity jars with mixture. Cover tightly and keep chilled for up to a week, then discard any leftovers.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 4 2-cup jars (about 8 cups with liquid)

Nutritional Information

Calories per serving: 131
Fat per serving: 15g
Saturated fat per serving: 2g
Cholesterol per serving: 0.0mg
Fiber per serving: 1g
Protein per serving: 0g
Carbohydrate per serving: 1g
Sodium per serving: 441mg
Iron per serving: 0mg
Calcium per serving: 15mg

Good to Know

Make this an extra-special gift by pairing it with gourmet crackers.
Lori Powell