Spice up a boring old jar of olives, people! I invented this recipe after having warm marinated olives at one of my favorite Silverlake dinner joints.  Serve with warm, crusty bread and go ahead and do some dipping in the flavor-infused olive oil. 


1 jar small green olives (lucques or picholine are my faves)

1 cup olive oil

8 cloves garlic, crushed with skin removed

1 tsp red pepper flakes

1 meyer lemon, sliced into small bite-size pieces

1 meyer lemon, juiced


Drain olives and rinse under lukewarm water to help wash off some of the salty brine. Place olive oil, garlic, sliced lemon, and pepper flakes into a small saucepan. Heat over low to medium heat for a few minutes, turning off heat once oil starts to bubble around the lemon and garlic. Pour hot infused oil onto the drained olives and allow to cool until safe to eat.  Squeeze the juice from the other lemon on top to add a bright flavor. Olives may be stored in the refrigerator and warmed again in a small saucepan multiple times and still maintain their deliciousness. 

Hint: Don't be afraid of the lemon slices and garlic. Piled on top of crusty bread, they are simply delicious after being warmed in the oil. Be warned: garlic breath is inevitable here. 

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