Aperol-Marinated Kalamata Olives with Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Briny olives infused with Aperol's bright orange essence and aromatic rosemary, perfect for a savory appetizer or snack. This mediterranean-inspired salads ready in about 10 minutes pairs (150g) Kalamata olives, (60ml) Aperol, (30ml) Olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (13 ratings) Prep: 10 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1 cup Kalamata olives in a small bowl and cover with 1/4 cup Aperol. Add 2 tbsp olive oil, 1 tsp chopped rosemary, 1 minced garlic clove, and 1/4 tsp red pepper flakes. Stir to combine, ensuring all olives are coated.
  2. Step 2: Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight, allowing flavors to meld and olives to absorb the Aperol infusion.
  3. Step 3: Drain excess liquid from olives, reserving the marinade for another use. Transfer olives to a serving bowl, and sprinkle with an additional pinch of chopped rosemary for garnish.
  4. Step 4: Serve chilled as a sophisticated appetizer, ideally with crusty bread or as a cocktail accompaniment.

Equipment for this recipe

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Frequently asked questions

How long does Aperol-Marinated Kalamata Olives with Rosemary take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Aperol-Marinated Kalamata Olives with Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (150g) kalamata olives from drying out.

Can I substitute ingredients in Aperol-Marinated Kalamata Olives with Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aperol-Marinated Kalamata Olives with Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Aperol-Marinated Kalamata Olives with Rosemary?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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