This is like having an olive bar in your own fridge! This easy olive recipe is so simple to make and is a perfect low carb appetizer or snack. The addition of Aleppo pepper and pimenton (or smoked paprika) lends an exotic flavor without too much heat.
I’m a sucker for pretty much anything olive – sour, salty, even olive oil mayo – I’m game! I think my favorite way to consume them is to make my own at home, using aromatic herbs and fruity olive oil. These spicy marinated olives with aleppo pepper are a delicious, healthy keto snack, especially when paired with some good salami and cheese or as part of a homemade charcuterie board.
I like to use aleppo pepper in this olive recipe because it imparts a low-level spice and a ton of flavor and color. This is totally optional and regular red pepper flakes can be used instead.
Are olives good for you?
Oh yes. They are a fatty fruit, containing close to 15% fat, which is mostly oleic acid, a monounsaturated fatty acid, that is the main component of olive oil.
Eating them whole, as well as using olive oil may provide health benefits, as well as protect against various health problems including heart disease and diabetes.
They’re are also a good source of antioxidants such as hydroxytyrosol and quercetin, vitamin E, and minerals such as iron, copper, calcium and sodium.
Are olives keto?
Yes, indeed. They are high in fat and very low in carbs, which make them a naturally keto friendly snack and are a healthy addition to a low-carb diet. Consuming about 10 yields only 1 net carb, so you can munch away to your heart’s desire. Interested in more low carb keto ideas? You can find more delicious, healthy keto recipes here.
Are olives low-FODMAP?
You bet. According to Monash University, they are considered a low-FODMAP food. One serving is about a half cup, or 15 olives.
Most marinated olive recipes call for garlic or other ingredients that are high in FODMAPs. In this recipe, the olives are infused with flavorful aromatics, so garlic isn’t needed at all. I have additional low-FODMAP recipes for you to try here.
Snack away, my friends!
What are the best olives to use?
I recommend using the best quality fruit you can get your hands on. There are many, many varieties to choose from, but I like using a blend of crisp olives whose flavors really complement each other. Try using a combination of Italian, Spanish and Greek varieties, such as Cerignola olives, Manzanilla, Nyon, Kalamata and Castelvetrano (my all-time favorite!) and French, such as Nicoise.
When choosing varieties for this recipe, it’s best to not use those that are packed in oil or are already flavored, with a couple of exceptions. If you can only find olives that are stuffed with pimento or garlic, those work just fine, too. Using pitted are best because they’re easier to eat, but those with the pit tend to be more flavorful.
Ingredients
I like to use a couple of exotic ingredients that really compliment these crunchy, tangy little fruits. What you’ll need:
- Your favorite Italian, Spanish, Greek, Turkish or French olives
- Extra virgin olive oil
- Fresh lemon juice
- Aleppo pepper
- Oregano – fresh oregano, chopped finely is recommended, but dried crushed oregano can also be used.
- Basil – finely chopped fresh basil is best but you can substitute with dried basil. Be sure to crush it finely.
- Smoked paprika (pimenton)
- Red pepper flakes (optional)
Instructions
While some recipes require warming all the spices in a pan with olive oil, mine does not. This is a very simple, elegant and flavorful recipe where everything is combined in a bowl and mixed – no heating required. I don’t think it gets easier than that!
Whip some up for a quick appetizer that can be made in a matter of minutes. However, I suggest marinating overnight before serving for best flavor.
Serving suggestions
I enjoy these with just about anything, really. Spicy olives are perfect for everyday snacking, as an appetizer (think holiday entertaining), as part of a charcuterie board, antipasto platter, as part of an easy pasta salad or even alongside a sandwich. I often enjoy a small bowlful with leftover meats, Marcona almonds and savory cheese for a healthy keto snack.
How to store
These disappear pretty fast, so I’m actually kind of lucky I have like ten pounds of them (Okay, not really. But close…). If you’re not going to eat these all at once, never fear – they stay good if kept covered in the refrigerator for 3-4 weeks and can even be frozen. After you make this recipe, the olives will be coated in olive oil, which helps to keep them fresh. If you’re not going to consume the batch within two to three weeks, I would either share them with your favorite people or freeze them. Just freeze them on a single layer and they should be good for several months.
Optional add-ins
Live large and have fun with some spices:
- Use garlic-infused olive oil (still okay for low-FODMAP!)
- Add a tablespoon of tomato paste
- Add sliced garlic (omit for low-FODMAP)
- Sprinkle in a few pinches of rosemary and/or thyme
- Ground bay leaf adds a whole new dimension
FAQ
While those that have had the pits removed tend to be easier to eat, an olive with a pit tends to retain its shape and flavor more than one that has had its pit removed. An olive without a pit tends to be softer and absorbs the flavor of the brine it is sitting in. Those with pits retain more natural juices and oil and are far more flavorful.
To elegantly eat an olive with a pit, simply pick up the olive with your thumb and index finger, place it in your mouth and gently chew around the pit. Then discard the pit with your thumb and index finger.
They are actually stone fruits that grow on olive trees. They are a fruit called ‘drupes’ and are related to mangoes, peaches, pistachios and almonds.
The only difference between the two is the level of ripeness. An unripe olive is green, whereas a ripe one is black.
Brining olives is typically done by a lime curing process or salt curing. This process takes several months and breaks down the waxy coating on the olive, and removes the bitterness to make it more palatable.
So many people ask this question! Yes, they can. They’re non-toxic to dogs and are generally safe if fed in moderation. Just make sure the pits are removed. Feeding your dog a couple plain and unsalted from time to time is totally okay.
Other recipes you might like
- Stuffed Balsamic Portobello Mushrooms
- Sauteed Brussels Sprouts with Maple and Rosemary
- Stovetop Asparagus with Crispy Prosciutto
- Herb Roasted Rutabagas
- Herb Roasted Carrots with Curry Leaves and Fenugreek
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Spicy Marinated Olives with Aleppo Pepper
Ingredients
- 4 cups olives (any combination – see Notes for recommended varieties)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice (fresh squeezed)
- ½ teaspoon aleppo pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 pinch red pepper flakes (optional for more heat)
- ¼ teaspoon smoked paprika (or Pimenton)
Instructions
- Toss all of this goodness together in a large bowl and mix thoroughly to coat.
- Marinate in the refrigerator at least overnight before serving. The flavor is best if marinated for 48 hours.
- To serve: Remove from the refrigerator about 2 hours before serving to bring them to room temperature.
Notes
Olive varieties
- Italian cerignola olives or castelvetrano olives
- Manzanita
- Nyon
- Kalamata
- Nicoise
Storage
I store these in the fridge in a large, lidded bowl for up to three weeks.Nutrition
*Net carbs = carbohydrates – fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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