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Smashed Olives

My best friend and I came up with this recipe to bring back the wonderful tastes of Spain with us. When you are finished with the olives, use the flavored olive oil for a chicken or shrimp marinade. —Tiffani Warner, Fort Leavenworth, Kansas
  • Total Time
    Prep: 20 min. + marinating
  • Makes
    2 cups


  • 2 cups mixed pitted olives
  • 3/4 to 1 cup olive oil
  • 1/2 small navel orange, cut in half
  • 1/2 medium onion, cut into wedges
  • 3 to 4 fresh rosemary sprigs
  • 6 to 8 fresh thyme sprigs
  • 5 garlic cloves, peeled
  • 2 bay leaves
  • 1 tablespoon gin, optional


  • In a large bowl, gently mash olives to break skin. Add next 7 ingredients and, if desired, gin. Toss to coat; cover and refrigerate for up to 24 hours.
  • To serve, drain olives, reserving oil for another use; discard bay leaves.
Nutrition Facts
1/4 cup: 162 calories, 16g fat (2g saturated fat), 0 cholesterol, 555mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 1g protein.

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