Olives in a honey and garlic marinade

Olives in honey and garlic marinade are another cheap and very tasty solution for the snack table. And most importantly, delicious marinated olives can be made in advance.

As soon as In vino opened, their marinated olives literally blew my mind. Sweet, such delicious marinated olives, well soaked in rosemary, thyme and everything else, were so wow that you had to somehow decode them and figure out how to have them whenever you want at home.

Through all kinds of experiments, I found a delicious way to make pickled olives with honey and garlic, and I will share it.

I buy olives of medium size, pitted. I tried to make it with the bones, but then you either have to crush them or cook them well in advance so that they have time to marinate longer and pick up the flavor. Olives should taste good even straight from the jar. No pickling will save poor and tasteless ones, you will just put in work and products and still the result will be half-baked. I’m writing from experience, because I won’t hide it, there was a time when I couldn’t resist the temptation to save money and thought that those from the very bottom shelf would also fit. 

I warn you right away, there is no one correct recipe here, experiment with courage and you will find your own recipe for delicious olives, and this is how I cook it.

Delicious olives in honey and garlic marinade

Ingredients

• 400g pitted black olives
• 3 v. tablespoons of good olive oil
• 2 v. spoons of honey
• 4 cloves of garlic
• 1 tablespoon of good wine vinegar
• 1 tablespoon herbes de Provence
• 0.5 spoons of rosemary
• cayenne or other hot pepper if you like it hotter
• fennel seeds

Instruction

• Put the olives in a sieve and let them drain. Keep a little heavy, it will come in handy if you need to dilute the sauce or if you run out of liquid to fill the pan.
• Peel the garlic. I cut it into larger slices or cubes so that it doesn’t burn when frying, I don’t grate it because I don’t want too strong garlic flavor. 
• Heat a deep frying pan and add herbs de Provence, rosemary, fennel seeds, heat a little until the aroma spreads.
• Add a few tablespoons of good extra virgin olive oil. The heat should not be the highest, we don’t need the oil to start smoking.
• Add the garlic and fry it, but do not burn it under any circumstances, because it will be bitter.
• Add a few large spoons of honey and a couple of spoons of good balsamic vinegar, reduce the heat.
• Boil the olives, stir and sauté for five minutes.
• Usually, the olives become hard and make a sauce. If it’s too dry, add that reserved heavy, it should be half covered. 
• If you want spicier olives, you can add cayenne pepper or your favorite hot pepper.

When the stewing is finished, pour the hot olives into a jar, close the lid and let it stand for at least half a day.

The tastiest are immediately cooled, but even tastier the next day. Keep in the fridge and eat within a week.

Usually, when I make marinated olives, I also make chicken liver pate on the side. It’s delicious together, and this is the general theme of French appetizers for a wine party. Recipe here 🙂

The recipe was first published in 2024. in September, updated with new advice for 2026. in may

Olives in honey and garlic marinade

Black olives in a sweet and sour marinade of honey, garlic and herbs. A simple snack that is convenient to prepare in the evening.

Author Lina

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PREP TIME 5 minutes mins

COOK TIME 10 minutes mins

Marinating in the refrigerator 12 hours hrs

TOTAL TIME 12 hours hrs 15 minutes mins

Servings 6 Appetizer servings (approx.)

Ingredients

• 400 g pitted black olives
• 3 tbsp extra virgin olive oil
• 2 tbsp honey
• 4 cloves garlic
• 1 tbsp wine vinegar or liquid balsamic vinegar
• 1 tbsp Herbs of Provence
• 0,5 tbsp rosemary
• fennel seeds to taste
• cayenne or other hot pepper to taste not necessary

Instructions

1. Put the olives in a sieve and drain. Keep some of their liquid to dilute the marinade.
2. Peel the garlic and cut it into larger slices or cubes. Do not grate it – it will have a milder taste and it will not burn so quickly during cooking.
3. In a deep frying pan over a low heat, briefly warm the herbes de Provence, rosemary and fennel seeds until fragrant. Do not burn the spices.
4. Pour olive oil, add garlic and fry briefly. The oil must not smoke and the garlic must not brown.
5. Reduce heat, add honey and add 1 tbsp. sh. wine or liquid balsamic vinegar. Mix it up.
6. Add the olives and simmer over low heat for about 5 minutes, stirring occasionally. If the marinade is not enough, add the reserved olive liquid – the olives should be about half covered.
7. Taste the marinade. If you want more sourness, add a little more vinegar; if spicy – add cayenne or other hot pepper.
8. Put the olives with the marinade in a clean jar. Cool briefly and refrigerate immediately. Marinate for at least half a day, preferably until the next day.

Notes

Vinegar. Wine vinegar or liquid balsamic vinegar is fine. Start with 1 tbsp and add more to taste. Thick balsamic cream is sweeter, so you may need less honey.

Time and portions. Active cooking time and number of servings approx. This amount makes about 6 small snack portions.

Storage. Cool the olives immediately in the refrigerator (at a temperature no higher than 4 °C) and consume within 4 days. Marinate in the refrigerator for lunch, not at room temperature. This recipe is for quick consumption, not for canning.