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We are a family of olive eaters.  I love all olives, regardless of color. My son is a black olive only eater, while my husband and daughter are partial to green olives.  We visit our local olive bars and buy jars of garlic or blue cheese stuffed olives for stocking stuffers.  We are all in on olives.  So it’s not a coincidence that one of our favorite snacks/noshes/appetizers are these Marinated Castelvetrano Olives.  They are very simple to make, and simply delicious.  

I’m all about substituting ingredients and modifying recipes,  but in this case, I wouldn’t consider making this recipe without all of these ingredients.  

Most of them are pantry staples (olive oil, garlic, shallots), but there are two ingredients which are essential to this recipe, Castelvetrano Olives and pink peppercorns.  You simply cannot make this recipe without these two ingredients.  

Costco regularly carries a 25 oz jar of Mezzetta brand Castelvetrano olives for $8.49.  I keep a jar on hand for those times when Costco doesn’t have them (it has happened!).  The pink peppercorns are a bit harder to source in my area.  

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Whole Foods is the only store I’ve found in my area that carries the pink peppercorns.  The ones I have now were ones I picked up in a great foodie store I found when we were touring colleges.  I’ll buy it where ever I find it.  Amazon does carry them as well as the Castelvetrano olives.A recipe for Marinated Castelvetrano olives with shallots, garlic and pink peppercorn. Perfect for snacking and appetizers.

Pink peppercorns are actually not true peppercorns, but are the ripe berries of the Brazilian pepper tree.  I find they have sweet, almost pine-y taste and are much more delicate than true peppercorns.  

My daughter and I just tossed a few in our mouths so that we could accurately describe them and were surprised at the sweetness.  They give a subtle depth to light foods, like fish and chicken.  AND OLIVES!A recipe for Marinated Castelvetrano olives with shallots, garlic and pink peppercorn. Perfect for snacking and appetizers.

Castelvetrano Olives are solely grown in western Sicily, near the town of Castelvetrano.  The olive is actually cured in lye to remove any bitterness and then heavily rinsed to remove all traces of the lye.  

This treatment also helps preserve the bright green color of the Castelvetrano.  I find this olive to be meatier, more buttery and have less of a bite than most other green olives.  A recipe for Marinated Castelvetrano olives with shallots, garlic and pink peppercorn. Perfect for snacking and appetizers.

Marinated Castelvetrano Olives

Marinated Castelvetrano Olives

Yield: 9 servings
Prep Time: 10 minutes
Marinade Time: 3 hours
Total Time: 3 hours 10 minutes

Castelvetrano olives marinated in olive oil, garlic, shallots and pink peppercorns


  • 3 cups drained Castelvetrano olives
  • 1/4 cup very thinly sliced shallots
  • 3 cloves garlic, thinly sliced
  • 1 TB + 1 tsp crushed pink peppercorn
  • 1/2 cup olive oil


  1. Combine all ingredients and let sit for 3 hours at room temperature before serving. Store leftovers in refrigerator.
 A recipe for Marinated Castelvetrano olives with shallots, garlic and pink peppercorn. Perfect for snacking and appetizers.

We make a big batch of these marinated castelvetrano olives and keep them in the fridge.  I’m not sure just how long you could keep them as they rarely last longer than a week in our home, but I’d imagine that the oil helps to preserve them for a good bit longer than a week.

Pin  for your future reference.A recipe for Marinated Castelvetrano olives with shallots, garlic and pink peppercorn. Perfect for snacking and appetizers.

These delicious Marinated Castelvetrano Olives are the perfect party food and appetizer.

Thanks for stopping by to visit today, I appreciate more than you’ll ever know.  And when you leave a comment…ah, it makes my heart sing!

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Until next time, 






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  1. veronica lee

    June 3, 2015 at 10:54 am

    I pinned this!
    Hi! Stopping by from Mom Bloggers Club. Great blog!
    Have a nice day!

    • lynn

      June 4, 2015 at 6:47 am

      Thanks Veronica! Appreciate the love.

  2. Sarah - Craft Invaders

    January 27, 2016 at 7:33 am

    I will be thinking about Olives now until I have my own little bowl next to me – these look fab!

    • lynn

      January 27, 2016 at 7:22 pm

      Hi Sarah….but just telling you, they must be Castelvetrano…nothing can compare. Thanks for swinging by today. Wishing you a happy day, Lynn

  3. Nikki

    January 31, 2016 at 12:12 pm

    Lynn, I love olives. All olives, any color shape, size. And filled with all kinds of stuffing ingredients. An antipasto plate is one of my favorite things ever!! I am so going to try these, they look absolutely delicious!

    • lynn

      February 3, 2016 at 6:58 pm

      Hi Nikki, the Castelvetrano are a must! They used to carry them at Costco, but haven’t had them for a while. I check every single time I’m there. I’m with you on the olive love thing. All kinds and all stuffing as well.

      Thanks for stopping by my friend!

      Hugs, Lynn

  4. Heather

    September 3, 2018 at 10:50 am

    Yum!! I actually got back on the website today because I’m going to make another batch of these for Labor Day. They are so good and really have a great pop of flavor. They don’t ever last long in our house but that’s because they are delish!

    • lynn

      September 5, 2018 at 3:25 pm

      Oh, this is one of my favorite recipes, but sadly, Costco stopped carrying the big jars. I am always on the lookout for them…let me know if you find a source!


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