Spicy Marinated Olives are easy to make and totally delicious!
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The real name of this recipe is “Daddy’s World Famous Spicy Marinated Olives.” I thought that would be a little long, so I shortened it a bit. But now I need to tell you guys the story behind the title.
My father, Harry Pascal, is an amazing cook, and he has certain specialties that he makes all the time. His roasted potatoes, for example, have been nicknamed by guests “serious potatoes” because…well, we don’t joke around about those. He makes amazing cholent, delicious eggs of all kind, and the world’s best onion sauce (still working on getting that recipe from him!). He also makes crazy good fried rice, and I’ve already shared that recipe.
So here’s the funny part. Whenever my father talks about one of his specialties, he usually refers to it as “daddy’s world famous [insert food name here].” Growing up we used to laugh, because as much as they should be world famous, obviously they are more like…family famous. Or in special cases, “block famous.” But when I decided to share this recipe on my blog, I pointed out to my father that with hundreds of thousands of visitors from all over the world reading this blog, his spicy marinated olives would finally get the well deserved title of “world famous.”
So whether you guys make these this shabbos, for Tu B’shvat, or every shabbos, because you’re going to love this easy recipe that much, you’ll have my father to thank!
Oh wait! I almost forgot to tell you one of my favorite parts of this recipe. That oil the olives marinate in? Ohmygosh it’s delicious. Dip challah in it, add it to salads for lots of extra flavor, or even drizzle over grilled vegetables.
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- 1 can (18-20 ounces) cracked green olives, with their pits, drained
- 6-8 cloves garlic, minced
- 2 teaspoons oregano
- 1 teaspoon crushed red pepper flakes
- ½ - 1 hot red chili pepper, thinly sliced (see note)
- about 1½ cups olive oil
- Add olives, garlic, oregano, red pepper flakes and chili pepper to a large container. Stir to combine.
- Add olive oil to cover, about 1½ cups.
- Cover tightly and store for at least 2 days, to increase flavor.
- When refrigerated, the oil will congeal. Bring to room temperature before serving.
- If you prefer your olives very spicy, you can use all or most of the chili pepper. If you prefer it less spicy, use just a little, or omit it completely.
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Thanks for stopping by and enjoy! -Miriam
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