Smashed Marinated Olives Recipe for Your Next 'Picky Tea'
Published on April 24th, 2026
Intermediate
If there’s one thing we absolutely adore, it's a spread of 'picky bits'. Whether you're putting together a weekend mezze, hosting a tapas night, or just treating yourself to a sophisticated snack alongside a cold drink, these smashed marinated olives are guaranteed to impress.
While pouring olives straight from a jar is fine, taking an extra 10 minutes to smash and marinate them transforms an everyday ingredient into a standout dish.
Why Smash Your Olives?
If you've never tried crushed olives before, you're missing out on a serious flavour hack. Using the back of a knife to gently squash the olives breaks their skin and opens up the flesh. This simple technique acts like a sponge, allowing the olives to absorb every drop of our warm, fragrant garlic and chilli marinade.
The Secret is in the Warm Oil
We aren't just pouring cold oil over these olives. By gently heating a premium olive oil with our aromatics, we "bloom" the spices, releasing their essential oils for maximum flavour.
Here is what you'll need to make the magic happen:
Ingredients
- 4 tbsp Good Phats Spanish Extra Virgin Olive Oil
- 2 cloves garlic
- 1 tsp Ottolenghi Aleppo & Other Chillies: Aleppo pepper brings a beautiful, mild, and slightly fruity heat.
- 4 slices of speck: A smoked Italian ham that adds a wonderful depth.
- 1 tsp cumin seeds
- 1 tsp dried oregano
- 1 fresh bay leaf
- 200g (drained weight) pitted olives
Instructions
- Put all your ingredients—except the olives—into a small frying pan and set it over a low heat. Cook everything gently for about 7 to 8 minutes. You want to swirl the pan occasionally until the kitchen smells incredibly fragrant and the garlic has softened. Tip: Keep an eye on the heat! If the oil starts to aggressively bubble or the garlic starts browning too quickly, turn the heat down.
- Meanwhile, place your drained olives on a chopping board. Using the flat side of a large knife, press down gently to smash each olive until they are squashed and cracked, but still hold their shape as a whole olive.
- Transfer your smashed olives into a heatproof serving bowl. As soon as your warm, infused oil mixture is ready, pour it directly over the olives. Give everything a really good mix so the oil gets right into those cracks.
- Set the bowl aside to let the olives cool to room temperature, allowing the flavours to meld perfectly. Serve immediately, or cover and store for later!
Frequently Asked Questions
How long do marinated olives keep in the fridge? Once completely cooled, you can cover the bowl tightly (or transfer them to an airtight jar) and store them in the fridge for up to 5 days. LemonSalt Tip: Olive oil solidifies in the fridge, so be sure to pull them out 30 minutes before serving to let them come back to room temperature!
Can I use unpitted olives? You can, but we highly recommend using pitted olives. Not only are they easier for your guests to eat, but it's much easier to smash a pitted olive without the hard stone getting in the way or breaking your knife.
What should I serve with smashed marinated olives? They are the ultimate addition to any charcuterie board. Serve them with warm, crusty sourdough to mop up that incredible leftover spiced oil, alongside manchego cheese, cured meats, and a crisp glass of white wine.
Can I use a different type of chilli? Absolutely. While the Ottolenghi Aleppo chilli offers a uniquely fruity and mild heat, you can substitute it with standard dried chilli flakes if that's what you have in the cupboard. Just use a pinch less if you are sensitive to spice!
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