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Shawarma Olives from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 1 vote

Shawarma Olives

The most buttery spiced Shawarma Olives you'll ever make. Make a double batch, they'll go fast.
Prep Time5 minutes
Cook Time22 minutes
Marinating Time4 hours
Total Time4 hours 27 minutes
Course: Appetizer, Snack
Cuisine: Middle Eastern
Servings: 6 people
Author: Gaby Dalkin


  • 2 cups castelvetrano olives
  • ½ lemon zested
  • 4 tablespoons olive oil extra virgin
  • 3 cloves garlic
  • 1 shallot thinly sliced
  • 4-5 springs thyme
  • ½ teaspoon red pepper flakes


  • Place the olives in a bowl with the lemon.
  • In a small saucepan over medium high heat, combine the olive oil, whole garlic cloves, crushed red pepper flakes, sliced shallot and thyme. Cook until the garlic starts to sizzle, about 1-2 minutes, then reduce heat to low and continue to cook for 20 minutes. Remove pan from heat and let steep for 1 hour. Pour oil mixture over olives and stir to coat. Marinate at room temperature for 3-4 hours, or cover and chill up to 4 days.
  • Bring to room temperature before serving.


Add a bowl of these to your next cheese board.


Calories: 157kcal | Carbohydrates: 4g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 706mg | Potassium: 59mg | Fiber: 2g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 1mg