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Marinated Olives

Marinated Olives

  • Yield: 4 cups, 8 to 12 servings


  • 1 pound assorted olives, such as Kalamata, NiÁoise, oil-cured, and pimiento-stuffed green Olives
  • 1 cup extra virgin olive oil
  • 4 garlic cloves, peeled and crushed
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 1 teaspoon red wine vinegar
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon lemon zest


  • Combine all of the ingredients in a large bowl and stir to mix. Cover and refrigerate for at least 24 hours. Remove from the refrigerator and allow to come to room temperature before serving. (Leftovers can be stored in an airtight container in the refrigerator for up to 2 weeks.)