Slow Cooker Marinated Olives
Slow Cooker Marinated Olives are made with fresh garlic, herbs, lemon peel, and a variety of olives. An easy appetizer that's perfect for entertaining!
Equipment
- 4-5 quart slow cooker
Ingredients
- 1 cup pimento-stuffed manzanilla olives drained
- 1 cup kalamata olives drained
- 1 cup Castelvetrano olives drained
- 5 whole garlic cloves
- 1 the peel of 1 lemon
- 1 dried bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
Instructions
- Place all ingredients in the slow cooker and stir to combine. Place lid on slow cooker and cook on low for 2 hours.
- Feel free to turn slow cooker to the "warm" setting with lid on or off so guests can serve themselves. Can also be served cold or room temperature. Enjoy!
Notes
- I used kalamata, manzanilla, and Castelvetrano olives, but feel free to use your favorite olives in this recipe.
- If you don't like spicy foods, feel free to omit the crushed red pepper flakes.
- Store leftovers in fridge and use within a week.
Tried this recipe?Let us know how it was!