Lemon, Oregano and Vermouth Olives

Lemon, Oregano and Vermouth Olives

  • Prep: 10 min
  • Cook Time: 4 min
  • Total: 14 min
  • Serving: Makes 1 pound olives

Garnish your favorite cocktail with these lemon, oregano and vermouth olives to add additional flavor and delicious taste. Use pre-brined olives that are a bit firmer and waxier than the plain variety.


  • 1 cup water
  • 1/4 cup salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black peppercorns
  • 8 cloves garlic
  • 1 tablespoon grated lemon peel
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 cup dry vermouth
  • 1/4 cup extra virgin olive oil
  • 1 pound olives, brined and drained


  1. Place the water, salt, red pepper flakes, peppercorns, garlic, oregano and thyme into a saucepan and bring to a rolling boil. Remove the pan from the heat and add the vermouth and olive oil. Stir the mixture and then set aside to cool.
  2. Once the mixture has reached room temperature, add the olives and stir to combine. Transfer to an air-tight container and place in the refrigerator until ready to use.


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