Easy Spanish Marinated Olives Recipe

There’s no better feeling than opening the fridge and knowing you have something to snack on at any time.

Spanish marinated olives are one of the best examples, as you can eat them as a delicious snack on their own, or use them as a topping for other dishes to take them to the next level.

Below, we’ll explore more about the history of this Andalusian classic, how Spanish olives are made, and share exclusive tips on how to prepare them, customize Spanish recipes, and store them properly.

You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.

Pssst…!!?? You can’t get enough of Spanish recipes? Have a look at my other posts: 

• Spanish pickled vegetables

• Spanish pickles recipe

• Spanish pickled garlic

Background of the Dish

The Spanish marinated olives trace their roots to traditional Mediterranean preservation techniques, perfected over centuries in Spanish households and taverns.

They were originally made to extend the shelf life of freshly harvested olives, but the recipe evolved as Spain’s trade routes introduced bold new flavors—like smoked paprika and chili flakes—into the local kitchen.

This modern recipe is infused with garlic, rosemary, olive oil, and a splash of sherry vinegar, providing a savory flavor that made them a favorite among cooks and travelers alike, perfect for snacking or elevating any appetizer spread.

Pin for later!

Things You’ll Need for Spanish Marinated Olives

To make the best Spanish marinade for olives, you will need smoked paprika, cumin, chili flakes, rosemary sprigs, garlic cloves, lemon zest, olive oil, and sherry vinegar.

Ingredients

• 3 cups (400gr) whole green olives
• 4 fresh rosemary sprigs
• Zest of half a lemon
• 8 garlic cloves
• 1/3 cups (80ml) extra virgin olive oil
• 1/3 cups (80ml) Sherry vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon chili flakes
• 1 teaspoon cumin
• 1 teaspoon salt

How to Make Spanish Marinated Olives – Step by Step Guide

1. For the first step in this Spanish marinated olives recipe, peel the zest of half a lemon (so as not to end up with a super lemony dish). Also, peel and crush the garlic cloves. Set them aside.

2. After that, grab a bowl and add the cumin, smoked paprika, chili flakes, salt, rosemary sprigs, and lemon zest.

3. Now, in a small pot, add the olive oil and crushed garlic cloves. Cook over low heat, so the garlic infuses the olive oil with its flavor. Once the garlic starts to golden, stir so it gets an even color. Remove from the heat and add it to the bowl with the spices.

4. In that same bowl, add the vinegar and olives. Stir with a spoon or spatula, so that the olives get fully coated with the Spanish marinade.

5. For the final step, let the olives marinate for at least two hours before serving. If you won’t serve them right away, place them in an airtight container with a lid, where they can last for up to two weeks in the fridge.

Substitution of Ingredients

We adore this Spanish olives recipe, not only because it only takes a few minutes to prepare, but also cause it allows you to play with the ingredients and customize if desired.

As an easy substitution, you can turn this recipe into a marinated mixed olives by blending your favorite types of green and black olives and taking the combination of flavors to the next level.

If you aren’t the biggest fan of citrusy flavors, simply remove the lemon zest, and feel free to include other fresh herbs such as dill, coriander, and fresh thyme.

For a more pickled green olives flavor, you can incorporate a splash of white wine vinegar or apple cider vinegar along with a few extra garlic cloves.

Tips on Serving Spanish Marinated Olives

Now that you know how to marinate olives, it’s time for you to learn how to serve them.

The Spanish marinated olives shine on their own as a flavorful snack or a tapas essential, and we recommend serving them on their own. 

When paired with bread, it’s easy to forget about the pits, something that can damage your teeth and the overall experience, so keep that in mind if you’re offering them alongside other finger foods.

Apart from that, some people like to use these marinated olives as the topping for different dishes, like pizza, sandwiches (if the pit is removed), and salads.

For better sandwich fillings and Andalusian pickles that can be easily served with bread, you must check out our delicious Spanish pickled peppers and the famous Spanish pickled onions.

How to Store Spanish Marinated Olives

The big question that emerges is: How long do marinated olives last? Luckily, if they are stored properly, you can keep them for up to 2 weeks.

For that, you have to place the Spanish marinated olives in an airtight container -that can be covered with a lid- and let them sit in the fridge.

It is key to cover the jar each time, and to regularly check that no mold is formed or that the olives haven’t developed an off smell or unusual texture. 

Besides this fantastic marinated and pickled olives recipe, we have more Andalusian dishes for you to make and store, like the Spanish pickled carrots and the Spanish pickled red onions.

Recipe Card: Spanish Marinated Olives

---

---