Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Herb Marinated Olives

Herb Marinated Olives

  • Total Time: 30 minutes plus time for marinating
  • Yield: about 6 cups


  • 1 pound assorted olives, such as Kalamata, Cerignola, Greek, Gaeta or Nicoise
  • 2 cups olive oil
  • 1 onion, julienned
  • 4 cloves garlic, thinly sliced
  • 4 bay leaves, torn into pieces
  • 1 branch fennel or 1 teaspoon fennel seeds
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 3-inch piece orange peel, julienned
  • 12 coriander seeds
  • 1/4 teaspoon crushed red pepper (or more, to taste)


  • Pit the olives if desired.  In a large bowl combine all ingredients and stir well to combine. Marinate at room temperature at least 24 hours before serving (cover and refrigerate if longer). Transfer to glass jars with lids and refrigerate for up to 2 weeks. (Allow to return to room temperature before serving.)

  • Note: Don't discard the remaining olive oil after the olives are gone.  It is delicious served as a dipping oil for crusty French bread or drizzled over pasta or grilled vegetables.