Marinated Galilean Olives | The Jewish Week | Food & Wine

Marinated Galilean Olives

Marinated Galilean Olives

Marinated Galilean olives. Photo by Jessica Halfin

Makes 4 8-ounce jars

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These marinated olives can be adjusted to your taste and personality, to transform boring canned olives into a festive party-ready snack. Make sure you use high-quality olive oil in the marinade, so your guests can enjoy the flavored oil left behind, either for cooking or to sop up with fresh bread.


2 12-ounce cans brined olives
2 sprigs fresh rosemary
6 small cloves garlic
½ teaspoon ground sumac
½ teaspoon ground oregano
5-6 strips lemon peel
High-quality olive oil to cover

  1. Wash 4 jam jars in warm soapy water, and dry well.
  2. Strain olives from their original brine, and rinse lightly with water.
  3. Fill the jars with olives, leaving enough space to add the spices, herbs and lemon peel.
  4. Top off the jar with olive oil, seal tightly, and shake to evenly distribute the spices.

Olives can be stored at room temperature and enjoyed immediately, but are best after a few days of marinating.

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