This is like having an olive bar in your own fridge! These Spicy Marinated Olives with Aleppo Pepper are a delicious olive recipe that 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 a classic Mediterranean flavor without too much heat.
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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 spicy olives at home, using aromatic herbs and fruity olive oil. This olive recipe with Aleppo pepper is a delicious, healthy keto snack, especially when paired with some good salami and cheese or as part of a homemade charcuterie board. Read more about Aleppo pepper in my Aleppo Pepper Ingredient Spotlight.
I like to use Aleppo pepper because it imparts a low-level spice and a ton of flavor and color. However, you can use regular red pepper flakes instead or leave the pepper flakes out completely.
Are olives good for you?
Yes, very much so. Even though they are a fatty fruit, they're a good source of healthy fats. They contain close to 15% fat, which is mostly oleic acid, a monounsaturated fatty acid, that is the main component of olive oil and has been shown to improve heart health and lower cholesterol.
They're are also a good source of antioxidants such as hydroxytyrosol and quercetin, vitamin E, fiber, and minerals such as iron, copper, calcium and sodium.
Are olives keto?
Absolutely. 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.
Are olives low-FODMAP?
Yes they are! According to Monash University, they are considered a low-FODMAP food in any serving size.
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. However, feel free to replace the olive oil with garlic infused olive oil for a hint of garlic flavor.
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, Nyons, 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
All measurements and complete instructions can be found in the recipe card, below.
- Olives – use your favorite Italian, Spanish, Greek, Turkish or French varieties
- Extra virgin olive oil – the highest quality you can find
- Lemon juice – fresh squeezed is best
- Aleppo pepper – or use red pepper flakes
- 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 or pimenton – lends a smoky, rich complexity
Instructions
Simply combine all ingredients in a large bowl and mix until the olives are thoroughly coated with herbs and oil.
TIP: Marinate overnight before serving for best flavor.
Serving suggestions
If possible, remove from the refrigerator about 2 hours before serving to bring them to room temperature.
These olives can be enjoyed in a number of ways:
- Everyday snacking – enjoy with nuts and savory cheese for a healthy keto snack
- Appetizer – make a wonderful everyday appetizer for holiday entertaining
- Charcuterie board – these are a delightful addition to charcuterie boards and antipasto platters
- Add to salads – make with pitted olives and add some to a green or pasta salad. Replace green olives with pitted marinated olives in this Mediterranean Cucumber and Tomato Salad.
- Side dish for fish – serve with Air Fryer Halibut or one of these 3 amazing Steelhead Trout Recipes
- Breakfast side dish – add a little spice to your morning Avocado Toast with Tomato, or with a Ham and Leek Frittata
How to store
Store in a sealed container in the refrigerator for 3-4 weeks or consider freezing.
Can you freeze olives?
Yes, olives can be frozen. Freeze them in a single layer on a parchment lined baking sheet and store in a freezer safe bag for up to a year. Depending on the fat content of the olives, they may soften slightly after thawing.
Variations and add-ins
- Use a different oil – try garlic-infused olive oil or another infused olive oil
- Add a hint of tomato – add a tablespoon of tomato paste
- Include garlic and onion – if you don't follow a low-FODMAP diet, add a pinch of garlic and/or onion powder
- Include more herbs – add a few pinches of rosemary and/or thyme, or use Homemade Mediterranean Seasoning in place of individual herbs. Ground bay leaf adds a whole new dimension of flavor.
- Warm Mediterranean Olives – increase the olive oil to about ½ cup, add all ingredients to a small sauce pot and heat slowly until heated through and fragrant.
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.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Spicy Marinated Olives with Aleppo Pepper
Ingredients
- 4 cups olives (any combination - see post for recommended varieties)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice (fresh squeezed)
- ½ teaspoon aleppo pepper (learn more in my Aleppo Pepper Ingredient Spotlight)
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 pinch red pepper flakes (optional for more heat)
- ¼ teaspoon smoked paprika (or Pimenton)
Instructions
- Combine all ingredients in a large bowl and mix until olives are thoroughly coated in oil and spices.
- If possible, marinate in the refrigerator overnight before serving. The flavor is best if marinated for 48 hours or more.
Notes
How to serve
Remove from the refrigerator about 2 hours before serving to bring them to room temperature.See post for variations, serving suggestions, storage and freezing instructions.
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Pete says
Look great
What are the amounts / ratios
for the ingedients.
Thank you
Tracey Hatch-Rizzi says
Hi Pete,
Thank you! All of the ingredients are listed with the amounts needed in the recipe card, along with detailed instructions on how to make the perfect marinated olives. When you return to the post, you can simply click on the "Jump to Recipe" button at the top of the page and it will take you right to the recipe card, where you will find the measurements.
I hope this helps!
Best,
Tracey
Tina says
These were really good!
Tracey Hatch-Rizzi says
Hi Tina,
I'm so glad you liked them!
Best,
Tracey