This tangy, rich marinade starts with real olives, olive oil, and herbs and keeps a mild, light flavor. Bay leaves occasionally work for this, too.


  • 6 oz. canned, black pitted olives, drained, then chopped if desired
  • ¼ cup olive oil
  • 2 tbsp. chopped oregano and basil or (5 tbsp. Italian seasoning)
  • 2 cloves garlic, minced
  • 1 tbsp. balsamic vinegar
  • ½ tsp. red pepper flakes
  • ¼ tsp. salt

Directions Edit

  1. Combine all ingredients in a container with a tight, fitting lid.
  2. Cover, then shake to coat. Pour, spoon, or funnel contents into a fresh container.
  3. Refrigerate 2 hours, then serve at room temperature.

Contributed by: Edit

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