Marinated Olives

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La Cocina Goya

Experience the authentic flavors of a Spanish tapas bar with this easy and traditional recipe of Spanish-style Marinated Olives. Start with a mixture of 3 olives – Perdigon (the smallest of the bunch), manzanilla (the classic Spanish olive) and queen (large and meaty). Then marinate with classic Spanish flavors – like olive oil, sherry vinegar, garlic, thyme and crushed red pepper. Sprinkle in some Spanish-style marcona almonds for buttery crunch, if you wish, before serving.

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1 jar (9.5 oz.)

GOYA® Perdigon Manzanilla Spanish Olives, drained and rinsed


GOYA® Manzanilla Spanish Olives, drained and rinsed

1 jar (6.5 oz.)

GOYA® Plain Queen Spanish Olives, drained and rinsed



1 cup

Extra Virgin Olive Oil
ChefsBest Excellence Award 2017

Winner of the ChefsBest® Excellence Award for overall quality.*

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2 tbsp.

GOYA® Sherry Vinegar


garlic cloves, thinly sliced


sprigs fresh thyme


bay leaf

¼ tsp.

crushed red pepper

¼ cup

marcona almonds, toasted (optinal)

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Transfer olives to medium ceramic or terra cotta serving dish; set aside.

Step 2

Using vegetable peeler, remove half of peel from lemon (yellow part only). Add lemon peel, olive oil, sherry vinegar, garlic, thyme, bay leaf and crushed red peppers to small skillet over medium heat. Cook, stirring occasionally, until oil begins to bubble, about 5 minutes. Pour warm oil mixture over olives; stir to combine. Let olives cool to room temperature; cover and refrigerate at least 2 hours, or up to 5 days.

Step 3

Stir almonds into olive mixture, if desired; serve at room temperature.

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Appetizers & Snacks Movie Night Under 20

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