One writes. One photographs. They both cook — and their simple, beautiful food is everything we’d want to eat daily. Can you say couple goals?

This citrusy marinated olive recipe comes from the husband and wife duo behind A Couple Cooks. Alex and Sonja Overhiser share their passion for simple, sustainable and healthy home-cooking with their award-winning blog, food-spirational podcast and brand new cookbook, Pretty Simple Cooking.

A good recipe for marinated olives is a must have for those who love to host at home. The olives are perfect served with a bottle of wine and a quick cheese board or crudite… 

Rosemary Olives with Lemon Zest
Makes 1 quart


3 6-oz dry-weight cans pitted ripe olives, packed in water (a mixture of green and black in various sizes, not flavored, stuffed or brined)
4 medium garlic cloves
1 Tbsp lemon juice plus zest (½ lemon)
½ cup extra-virgin olive oil
2 Tbsp red wine vinegar
½ tsp kosher salt
4 sprigs rosemary, plus more for serving


Drain the olives. Peel and thinly slice the garlic. Zest and juice the lemon.

In an airtight container, combine the olives, garlic, lemon zest, lemon juice, olive oil, red wine vinegar, kosher salt and rosemary sprigs.

Cover and marinate for 2 hours at room temperature.* Serve garnished with additional rosemary sprigs, if desired.

Notes: Store refrigerated for up to 1 week; allow to come to room temperature before serving.

*If you’re short on time, the olives are nearly as good right away.

Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

Make this marinated feta for a perfectly flavorful compliment.

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