Sweet, savoury and wonderfully aromatic, these honey-marinated olives are a delicious addition to any Mediterranean table. A little honey softens the natural saltiness of the olives, while good olive oil, garlic and fragrant herbs bring everything together.
They’re perfect for serving with crusty bread, a selection of cheeses or a glass of wine. Best of all, you can prepare them ahead of time, allowing the flavours to develop beautifully before serving.
Why You’ll LOVE This Honey-Marinated Olives
Here’s what you’ll need:
Honey-Flavoured Marinated Olive Tips
- Warm the honey slightly: If your honey is thick, warm it gently so it blends more easily with the olive oil and balsamic vinegar.
- Choose olives with character: A combination of firm green olives and rich, fruity black olives gives the best balance of flavours.
- Give them time: Allow the olives to marinate for at least a few hours in the refrigerator. Overnight is even better for developing flavour.
- Serve at room temperature: Take the olives out of the refrigerator about 20–30 minutes before serving. The olive oil will become fluid again, and the flavours will be more pronounced.
- Don’t waste the marinade: Spoon a little of the fragrant honey and olive oil mixture over fresh bread or creamy whipped feta.
- Make them ahead: Store the olives in a clean, airtight container in the refrigerator and enjoy within 3–4 days, especially when using fresh garlic and herbs. Never leave garlic-infused oil mixtures stored at room temperature.
Honey Marinated Olives
Spanish-style marinated olives with honey, balsamic vinegar, garlic, olive oil and Mediterranean herbs. A sweet and savoury tapas dish that's perfect for sharing with drinks, cheese and crusty bread.
Ingredients
- 8.8 oz firm olives approximately 5.8 oz green and 3 oz black, drained
- 1 tbsp + 2 tsp balsamic vinegar Aceto Balsamico di Modena
- 5 tbsp olive oil
- 0.9 oz light soft brown sugar
- 1½ –2¼ tsp honey to taste
- 1 small garlic clove thinly sliced
- ¼ sprig fresh rosemary
- ¼ sprig fresh thyme
- Black pepper to taste
- Salt optional, to taste
Instructions
- Prepare the olives. Drain the olives thoroughly and place them in a clean, sealable container or glass jar.
- Make the marinade. Add the sunflower oil, balsamic vinegar, light soft brown sugar and honey to a small saucepan. Add the garlic, rosemary, thyme and some black pepper.
- Heat gently. Warm the marinade over low heat for approximately 5 minutes. Stir until the sugar and honey have dissolved. Do not allow the marinade to boil.
- Allow to cool. Remove the saucepan from the heat and let the marinade cool for approximately 10 minutes, until lukewarm.
- Marinate the olives. Pour the lukewarm marinade over the olives and toss thoroughly to coat. The olives themselves are not heated or cooked.
- Allow the flavours to develop. Seal the container or jar and refrigerate for at least 24 hours, preferably 48 hours. Toss the olives several times during marinating to ensure they all come into contact with the marinade.
- Serve. Remove the olives from the refrigerator 20–30 minutes before serving. Toss again and taste to see whether additional pepper or salt is needed. Serve with a little of the marinade.
- Notes
Notes
Use firm olives; soft, wrinkled olives are less suitable for this recipe.
Use regular balsamic vinegar, not balsamic cream or glaze.
Start with 1½ teaspoons of honey. For a sweeter marinade, add up to an additional ¾ teaspoon. If it is not sweet enough, taste the olives once they are in the marinade and add more honey according to your preference.
The oil and balsamic vinegar may separate during marinating. This is normal; toss the olives occasionally to redistribute the marinade.
The stated total time excludes cooling and allowing the olives to come to serving temperature.