Herb-Marinated Olives


Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Herb-Marinated Olives, Garden Veggie Dip, Pickled Carrots, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).


  • 2 cups unpitted large green olives, drained

  • cup extra-virgin olive oil

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon grated lemon zest

  • 1 tablespoon lemon juice

  • 2 teaspoons fennel seed

  • 2 teaspoons fresh thyme leaves

  • Pepper


  1. In a medium bowl, toss together olives, oil, parsley, lemon zest and juice, fennel and thyme; season with pepper. Let marinate at room temperature 1 hour (or cover and refrigerate, up to 1 week).

Cook's Notes

These eats can be made ahead, so all you have to do day-of is add crunchy veggies and store-bought pickles.

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