We’re coining a new phrase: Fanceasy. It’s food that looks like you tried and tastes like you tried, but really you just opened a few jars and tossed everything in a bowl. It’s the stuff we want on the counter when friends come over.
That’s where these seasoned olives come in. Just toss together a mix of whatever olives you like, a handful of pepperoncini, caper berries, fresh herbs, a splash of pepper brine, good olive oil, and a teaspoon of Overachiever. Five minutes, no cooking, and they keep in the fridge for two weeks, so they’re ready before you are.
Easy Marinated Olives - Chris Loves Julia 7
Tips
A few small things make these look like more effort than they were. Mix colors and textures: bright green Castelvetranos, purple Kalamatas and wrinkly oil-cured olives. Leave the caper berries on their stems, because they look great in the bowl and give people something to grab. Serve everything in a footed glass bowl, like the green ones in the video, and set a small dish nearby for pits and stems.
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Serving ideas
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FAQ
How long do seasoned olives last? Up to 2 weeks in an airtight container in the fridge.
Can I make them ahead? Yes. They can be served right away, and making them ahead means one less thing to do before guests arrive.
What olives are best? Any mix works. We use Castelvetrano, Greek, Kalamata, oil-cured and black olives.
Easy Marinated Olives with Capers and Pepperoncini
A no-cook marinated olive bowl with caper berries, pepperoncini, fresh herbs and Overachiever seasoning. Five minutes, keeps two weeks in the fridge.
Drain the olives and caper berries and add them to a large bowl with the pepperoncini.
Add the chives, parsley, pepper brine, olive oil and Overachiever seasoning.
Toss until everything is coated.
Serve right away, or store in an airtight container in the fridge for up to 2 weeks.
