Butter Pecan Cake

Soft, tender, and filled with nutty goodness, this butter pecan cake is perfect for fall! Browned butter cream cheese frosting and fresh chopped pecans make each bite a dream.

I’m a pecan fiend. They start showing up more and more in the fall, and I love it so much! Pecan tassies, butter pecan cookies, and pecan pie have been on repeat in my kitchen recently. You should definitely give them a try!

Moist and Delicious Butter Pecan Cake Recipe

What’s moist, nutty, and buttery all over? This butter pecan cake! I LOVE me some butter pecan. Whether it’s in ice cream or cookie form I’m all about it. I decided to try making a cake version and let me tell you- I was not disappointed at all! (Big surprise.) I started out with my tried and true yellow cake mix. After a few tweaks, I was left with this masterpiece. Warm, soft, cake topped in a rich browned butter frosting. Honestly, each bite is so decadent I came pretty close to finishing the whole cake by myself.

If you’re looking for a winning dessert this Thanksgiving season, give this butter pecan cake a try. I promise you, it won’t disappoint! Eat it as-is or with a little whipped cream or ice cream on top! It’s delicious no matter how you serve it. My family says this is one of the best cakes I’ve made, and I completely agree! It’s really hard to beat something with buttery chopped pecans in each bite. Creamy, sweet, luscious, buttery… I could go on and on. It’s time to stop talking about this mouthwatering cake and get to making it! You have GOT to try it yourself!

Ingredients for Butter Pecan Cake

Good news! To make this amazing butter pecan cake, all you need are basic ingredients! As long as you’ve got your cake staples and of course- pecans on hand, you’re good to go! These simple ingredients combine to make a cake that is truly magical. Your friends and family will go crazy over it! All measurements can be found in the recipe card below!

• Unsalted Butter: I like using unsalted butter for richness. Make sure this is at room temperature so everything mixes together smoothly!
• Chopped Pecans: The star of the show! I always get pre-cut pecans from the store, but you can chop them youself! This way, you get to choose how big or small the pieces are.
• Cake Flour: I love using cake flour for this butter pecan cake. It’s very fine and will give your cake a light crumb.
• Granulated Sugar: Sugar is a must! It sweetens up your cake and melts down to create a smooth, caramelized texture.
• Brown Sugar: I’ve added brown sugar to the cake mix for an extra rich, sweet flavor.
• Baking Powder and Baking Soda: You’ve got to add both of these for a cake that rises properly! Skip them, and you’ll be left with a cake that’s way too dense.
• Salt: Salt will enhance the overall flavor of the cake.
• Buttermilk: High fat content = a moist cake. Since buttermilk has a high fat content, it makes your cakes super moist and creamy! If you don’t have this on hand, it’s super easy to make at home!
• Milk: Use whole milk here if you can! Again, the higher fat content your cake has, the more moist and delicious it will be! Sorry waistline!
• Vanilla: Everything is better with vanilla. I like using pure vanilla extract for best results.
• Vegetable Oil: Vegetable oil adds moisture and binds fats together.
• Large Eggs: Needed to bind all the ingredients together.

For the Browned Butter Frosting

• Unsalted Butter: I like to use unsalted butter to keep things rich and sweet.
• Cream Cheese Softened: Softened cream cheese is the base of this frosting. It makes it rich and tangy! So delicious!
• Vanilla Extract: With a little vanilla, you add the best flavor to your frosting!
• Powdered Sugar: Powdered sugar will sweeten your frosting and also make the texture smooth.
• Toasted Pecans: Use for sprinkling on top!

Making Your Butter Pecan Cake

This golden, buttery dessert is as easy to make as a boxed cake! With the same amount of effort, you get something that tastes like it came straight from a bakery! You’re going to love how simple and delicious this cake is. It’s an instant classic!

1. Preheat Oven, Prep Pans: To begin, preheat the oven to 350° Fahrenheit. Grease 2 8 inch round cake pans and set aside.
2. Toast Pecans: Add 3 tablespoons of butter to a skillet and melt over medium high heat. Add the pecans and cook for about 3-4 minutes, until the nuts are toasted and fragrant. Remove from the heat and let cool completely.
3. Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. Mix in Wet Ingredients: Add the buttermilk, milk, vanilla, oil and eggs to the dry ingredients and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined. Fold in the toasted pecans.
5. Bake: Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely.
6. Frost and Serve: Frost with the browned butter cream cheese frosting and decorate with toasted pecans.

Making the Best Browned Butter Cream Cheese Frosting

The flavor of this frosting brings the whole butter pecan cake together. It’s so rich and decadent with a hint of tang! With its full, buttery flavor, be prepared to go in for multiple test tries. Just make sure to leave enough for the actual cake!

1. Brown Butter: First, brown the butter by heating it over medium high heat in a medium pan. As the butter melts, be sure to keep stirring it so it browns evenly. The butter will begin to foam as it cooks.
2. Allow to Cool: After about 5 minutes of stirring and foaming, the milk solids will begin to brown and turn fragrant and the foam will subside. Once this happens and it is a rich golden brown, transfer the butter to a heat-proof bowl to cool. Get as many of the brown toasty bits from the bottom of the pan! Let cool completely and set up.
3. Mix Cream Cheese and Butter: In the bowl of a mixer, beat the cream cheese until smooth. Add in the completely cooled and set browned butter, again being sure to get all the browned bits added in. Beat until the butter and cream cheese are fully combined.
4. Add Powdered Sugar: Scrape down the bowl and add the powdered sugar slowly, mixing on low until the cream cheese mixture absorbs a good amount of it. Increase the speed slowly until the powdered sugar is completely combined with the cream cheese. Scrape down the bowl again and add the vanilla extract.
5. Beat Until Fluffy: Beat on medium high for about 3 minutes, until very fluffy. Use immediately to frost cooled cakes.

Tips for Making Butter Pecan Cake

Use these tips to take your cake from good to great! They’re super simple fixes, but will enhance any cakes you make at home! Trust me, you’ll love how they turn out and never want a storebought cake again!

• Toast Bigger Pecan Pieces: If you plan on chopping the pecans yourself, be sure to toast them while they’re intact and then chop after. If you toast pieces that are too small, they can end up burning.
• Use High-Fat Ingredients: This may not be the most diet-friendly tip, but it sure is delicious! Fat content helps to tenderize and moisten your cake. So things like butter, buttermilk, whole-fat milk, and even sour cream are key to making your cake as moist and delicious as possible. These ingredients also enable browning, meaning the rich buttery flavor of your butter pecan cake will be enhanced!
• Use Room Temperature Ingredients: If you want your batter to be as smooth as possible with no lumps, make sure your wet ingredients are at room temperature before mixing.
• Measure Your Flour: This is one of the biggest mistakes I see when making cakes from scratch. Eyeballing flour is never a good idea- if you add too little or too much it can ruin your end result. You need just as much as specified for the proper cake structure.
• Don’t Overmix: If you want a light and fluffy cake, don’t overmix! Only mix your batter until smooth. Any more, and gluten will develop- resulting in dense and chewy cake.
• Toppings and Drizzle: Don’t skip adding a few pecans on top! Not only does it look amazing, but adds a little extra texture, too! And if I’m feeling really fancy, sometimes I’ll drizzle some homemade caramel sauce on top for extra decadence.

Storing Leftover Cake

Since this butter pecan cake uses cream cheese frosting, it needs to be kept in the fridge. Here’s how you can store your cake and enjoy it days later! With proper storage, it will taste just as delicious as the day you made it!

• In the Refrigerator: Keep your cake in an airtight container or wrap tightly with plastic wrap. Because of the cream cheese frosting, it will only last for up to 2 days. Allow to come to room temperature before serving.

Note: If your cake is unfrosted, it will last for 3 days in an airtight container in the fridge. It gives you a little more time if you plan on making this dessert in advance.

More Buttery Desserts

Butter makes the world go round! It’s so rich and tasty, and is especially good in desserts! If you’re a lover of buttery delicious things, you’re going to go crazy over these other recipes. They’re perfectly sweet and melt in your mouth! Honestly, cheat day is everyday when these treats exist!

Desserts

Coconut Lime Butter Bars

Desserts

Easy Brown Butter Almond Cake

Desserts

Chewy Brown Butter Blondies

Desserts

Zucchini Bars with Brown Butter Frosting

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Butter Pecan Cake

Soft, tender, and filled with nutty goodness, this butter pecan cake is perfect for fall! Browned butter cream cheese frosting and fresh chopped pecans make each bite a dream.

Course Dessert

Cuisine American

Keyword butter pecan cake

Prep Time 45 minutes

Cook Time 40 minutes

Total Time 1 hour 25 minutes

Servings 10 People

Calories 920kcal

Author Alyssa Rivers

Ingredients

Cake

• 3 Tablespoons Unsalted Butter
• 1 ½ Cup Chopped Pecans
• 2 ¼ Cups Cake Flour
• 1 Cup Granulated Sugar
• ½ Cup Brown Sugar
• 1 Tablespoon Baking Powder
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt

Wet Ingredients

• 1 Cup Buttermilk
• ¼ Cup Milk
• 1 Teaspoon Vanilla
• ½ Cup Vegetable Oil
• 3 large Eggs

Browned Butter Cream Cheese Frosting

• 1 Cup Unsalted Butter
• 12 ounces Cream Cheese Softened
• 1 ½ Teaspoon Vanilla Extract
• 5 Cups Powdered Sugar
• Toasted pecans for decorating

Instructions

Cake

• Preheat the oven to 350°. Grease 2 8 inch round cake pans and set them aside.
• Add 3 tablespoons of butter to a skillet and melt over medium-high heat. Add the pecans and cook for about 3-4 minutes, until the nuts are toasted and fragrant. Remove from the heat and let cool completely.
• In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
• Add the buttermilk, milk, vanilla, oil, and eggs to the dry ingredients and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined. Fold in the toasted pecans.
• Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely.
• Frost with the browned butter cream cheese frosting and decorate with toasted pecans.

Browned Butter Cream Cheese Frosting

• Brown the butter by heating it over medium-high heat in a medium pan. As the butter melts, be sure to keep stirring it so it browns evenly. The butter will begin to foam as it cooks.
• After about 5 minutes of stirring and foaming, the milk solids will begin to brown and turn fragrant and the foam will subside. Once this happens and it is a rich golden brown, transfer the butter to a heat-proof bowl to cool. Get as many of the brown toasty bits from the bottom of the pan! Let cool completely and set up.
• In the bowl of a mixer beat the cream cheese until smooth. Add in the completely cooled and set browned butter, again being sure to get all the browned bits added in. Beat until the butter and cream cheese are fully combined.
• Scrape down the bowl and add the powdered sugar slowly, mixing on low until the cream cheese mixture absorbs a good amount of it. Increase the speed slowly until the powdered sugar is completely combined with the cream cheese. Scrape down the bowl again and add the vanilla extract.
• Beat on medium-high for about 3 minutes, until very fluffy. Use immediately to frost cooled cakes.

Nutrition

Calories: 920kcal | Carbohydrates: 117g | Protein: 10g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 338mg | Potassium: 349mg | Fiber: 2g | Sugar: 93g | Vitamin A: 1269IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg

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Instant Pot Beef Stew

Instant Pot Beef Stew is perfect for those cool fall nights, and great when you want to whip up cozy beef stew in under an hour! Sauté the beef in the bottom of the instant pot, throw in your veggies and broth, turn it on and call it a day!

Soups and stews are so hearty and filling. For more cozy fall soups and stews, check out my Best Ever Chili, this Cream of Mushroom Soup, or this Slow Cooker Enchilada Soup.

Instant Pot Beef Stew

Gosh, if there were ever a soup that depicted cozy nights and hearty fall soups, it would be instant pot beef stew. Of course we love beef stew because it’s DELICIOUS, but we also love it because it has a little bit of everything. Beef? Check! Veggies? Check! Hearty? Check! Totally delicious??? Check check check! It seriously covers everything, you will love it!

While most versions of beef stew take hours to cook so the meat can tenderize, using the instant pot takes this three to four hour recipe down to a mere hour – tops. We sauté stew meat in the bottom of the instant pot, and once it’s brown, cover it in big pieces of carrot, celery, onion, and potatoes. The meat and veggies get drowned in broth, and then we will the instant pot go to town! This delicious Sourdough Bread is perfect to go with it. I mean everyone loves a good bread to dip!

Ingredients in Instant Pot Beef Stew

This recipe has so many delicious flavors happening at the same time! It’s hard to pick out which part creates the best taste! See the recipe card below for a list of exact ingredient measurements.

• 
  Stew meat :You can use a chuck roast and cut it yourself, but I find it’s easiest to just buy stew meat already cut up and trimmed at the butcher counter.
• Salt: I use kosher salt in this recipe!
• Black pepper: If you use freshly cracked black pepper then it will bring the most fresh and delicious flavor!
• Olive oil. For beef stew, I like to cook the meat in a light olive oil – canola oil also works.
• Beef stock: I always use low-sodium so we can control the amount of salt that goes into the dish.
• Tomato paste: I love to use tomato paste in this beef stew because it helps to thicken the stew. It also has a really concentrated tomato flavor, so it adds a ton of flavor.
• Tomato puree: You could use tomato puree or canned tomatoes here. My kiddos don’t really like whole tomatoes, so I sneak them in this way. If you have canned diced tomatoes on hand, that works too!
• Bay leaves: These add that deep, earthy flavor that stew have,
• Sugar: This adds a slight hint of sweetness to counter all of the other flavors.
• Worcestershire sauce: I use only the tiny bit of this because it is such a strong flavor.
• Vegetables: I used the classic vegetables in this! Carrots, gold potatoes, onion, celery, frozen peas.
• Cornstarch and water: These are used to thicken up the stew!

How to Make Instant Pot Beef Stew

Instant pot beef stew is so simple! In just a few simple steps and about an hour of your time, you will have a delicious and hearty meal ready to eat!

1. Sauté the beef: Turn the instant pot on to the saute function and then season the beef with two teaspoons of salt and pepper. Add 1 tbsp olive oil to the instant pot. Once hot, add half of the beef. Let the beef brown for 3-4 minutes and turn. Brown on all sides. Remove to a plate once beef is all brown. Add the remaining olive oil and repeat with the rest of the beef. 
2. Stir in the paste and seasonings: Add the beef broth on top. Use a wooden spoon to scrape up the brown bits at the bottom of the pan. Stir in tomato paste, tomato puree, bay leaves, worcestershire sauce, sugar, and remaining salt. Stir until tomato paste is distributed. 
3. Add the veggies and cook: Add all the vegetables except for the peas on top. Cover with the lid. Turn the instant pot to the HIGH manual setting for 25 minutes. Manually release the pressure on the instant pot. 
4. Add cornstarch and thicken: Once the steam releases, take the lid off. Turn the instant pot back to the saute function. Whisk cornstarch and water together in a smal bowl. Slowly whisk in to the beef stew. Let the stew cook for another 3-4 minutes until thickened. Add in the frozen peas. Cook until thawed. Season to taste with salt and pepper. Garnish with parsley.

How to Cook Beef Stew Meat

Beef stew meat is notoriously tough, so it’s important you give it enough time to cook. Also, we want to get as much flavor out of the beef itself, so it’s also important to sear the beef before you let it cook with the veggies and the broth. Usually, this takes many hours, but since we are using the instant pot today, it’s only going to take about 35-40 minutes. Wild stuff!

What Can I Serve with It?

If you are looking for some ideas on how to make this an entire meal then I’ve got you covered! Here are a few things you can make to go with this amazing instant pot beef stew!

• Bread: You can’t have stew without something to dip in it! This Miracle No Knead Bread is one of my all time favorites and it’s SO easy! Or you can try out this delicious Garlic Bread for some added flavor!
• Salad: I love having a fresh salad to complement any stews or soups that I have. I mean restaurants sell soup and salad together for a reason right?? Because they are SOO good together! Try out this easy Greek Salad.
• Dessert: No dinner is complete without a sweet dessert! Try out these amazing M&M Cookie Bars or this beautiful Lemon Coconut Cake!

Can I Make This Ahead of Time?

Yes! Instant Pot Beef Stew is a great dish to make in advance. Just make from start to finish (don’t add peas). Cool completely and store in an airtight container. When you’re ready to serve, pour the beef stew into a pot and bring it to a boil. Add in peas. Cook until thawed.

You can also heat the soup individually in microwave-safe bowls. Add the peas before you microwave.

More Delicious Stew Recipes to Try

Stews are such a delicious and hearty meal. Especially when its cold outside! They fill me up and warm me up at the same time! Stews have such a delicious deep flavor and the meat in them is always so juicy and tender. I have gathered a few of my favorite stew recipes that you should totally try! They are simple, easy and delicious! It doesn’t get much better than that!

Dinner

Beef Stew with Bacon

Dinner

Chicken Stew

Soup Recipes

Tuscan Vegetable Chicken Stew

Soup Recipes

Slow Cooker Beef Stew

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Instant Pot Beef Stew

Instant Pot Beef Stew is perfect for those cool fall nights, and great when you want to whip up cozy beef stew in under an hour! Saute the beef in the bottom of the instant pot, throw in your veggies and broth, turn it on and call it a day!

Course Dinner, Soup

Cuisine American

Keyword beef stew, instant pot beef stew

Prep Time 5 minutes

Cook Time 1 hour

0 minutes

Total Time 1 hour 5 minutes

Servings 6 people

Calories 472kcal

Author Alyssa Rivers

Cost $25

Equipment

• Instant Pot

Ingredients

• 2 pounds stew meat
• 1 Tablespoon kosher salt, divided
• 1/2 teaspoon freshly cracker black pepper
• 2 Tablespoons olive oil, divided
• 32 ounces low-sodium beef stock
• 2 ounces tomato paste
• 14 ounces tomato puree
• 2 bay leaves
• 1 teaspoon sugar
• 1 Tablespoon worcestershire sauce
• 4 medium carrots cut into 2-inch pieces
• 5 medium yukon gold potatoes cut into quarters
• 1 large onion, chopped into 2-inch pieces
• 3 celery stalks cut into 2-inch pieces
• 2 teaspoons cornstarch + 1 tbsp water
• 1 cup frozen peas

Instructions

• Turn the instant pot on to the saute function. Season beef with two teaspoons of salt and pepper. Add 1 tbsp olive oil to the instant pot. Once hot, add half of the beef. Let the beef brown for 3-4 minutes and turn. Brown on all sides. Remove to a plate once beef is all brown. Add the remaining olive oil and repeat with the rest of the beef.
• Add the beef broth on top. Use a wooden spoon to scrape up the brown bits at the bottom of the pan. Stir in tomato paste, tomato puree, bay leaves, Worcestershire sauce, sugar, and remaining salt. Stir until tomato paste is distributed.
• Add all the vegetables except for the peas on top. Cover with the lid. Turn the instant pot to the HIGH manual setting for 25 minutes. Manually release the pressure on the instant pot.
• Once the steam releases, take the lid off. Turn the instant pot back to the saute function. Whisk cornstarch and water together in a small bowl. Slowly whisk into to the beef stew. Let the stew cook for another 3-4 minutes until thickened. Add in the frozen peas. Cook until thawed. Season to taste with salt and pepper. Garnish with parsley.

Notes

Updated on October 26, 2021

Originally Posted on September 10, 2020

Nutrition

Serving: 1g | Calories: 472kcal | Carbohydrates: 46g | Protein: 43g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 1723mg | Potassium: 2078mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7550IU | Vitamin C: 52mg | Calcium: 109mg | Iron: 7mg

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Marinated Olives

Marinated olives are a fancy appetizer that comes together with little effort and inexpensive ingredients! Meaty, flavorful olives are layered with fresh herbs, spices, and olive oil for an experience your taste buds will absolutely love!

Appetizers can easily outshine an entree. Nothing beats a little finger food! This Halloween charcuterie, avocado egg rolls, and spinach artichoke dip with crostini are some of my current favorites!

Amazing Lemon Herb Marinated Olives Recipe

I love olives. I was (and am) that kid that would put olives on their fingers and eat them off at Thanksgiving. Thankfully, now I’m a bit more refined when it comes to my olive obsession. Green olives are one of my go-to snacks. Not only are they an amazing source of healthy fats, but their meaty flavor and tangy brine are something I can’t get enough of. Not only do I love olives, but fresh herbs too! In this recipe, I use a combination of all my favorites. Rosemary, garlic, thyme, and pepper come together with tasty, zesty lemon! These marinated olives infused with Greek flavors are going to become your new favorite appetizer. They’re so good!

And the best part of it all? You get the luxurious flavor from just a few simple, inexpensive ingredients. These marinated olives taste like antipasto you’d get from a high-end restaurant. They are so impressive! I love serving these at family dinners. Olives paired with some charcuterie has been a hit with my family! I swear people are always going back for seconds of the appetizers more than the dinner itself! You just can’t resist each flavorful, juicy bite of these olives. Make them for your next get-together! I assure you- they’ll be a hit.

Everything You Need for Marinated Olives

This recipe starts with high-quality olives. From there, it’s just about pulling spices out of your cabinet and seasoning to perfection! I love that this recipe uses such simple ingredients. It makes my life a little easier!

• Olives: I used a blend of Kalamata, black olives, and green olives. Not only is this a nice mix of color, but flavor, too! You get the perfect mix of tangy, salty, and meaty.
• Olive Oil: A full-bodied olive oil is going to give your olives the best flavor. I always opt for a robust extra virgin olive oil for marinades.
• Lemon Juice: Fresh lemon juice is best! I use the juice of half a lemon here. Then you can use the peel for extra flavor!
• Rosemary: Rosemary is hands-down my favorite herb. It’s so aromatic and earthy!
• Garlic Cloves: Adding cloves of garlic to your marinade is going to infuse the perfect savory flavor.
• Thyme: Thyme adds a zesty, earthy flavor that pairs super well with olives. You’ll love it!
• Crushed Red Pepper: For a little heat! You can adjust how much of this you want in your marinade.
• Pepper: Cracked pepper makes everything better! I’ve been loving a mix of white and black pepper for more complex flavor.
• Lemon Peel: Save your peels! If you add lemon peel to your marinade, it will infuse an amazing citrus flavor! It helps to balance out the saltiness and spice.

Let’s Make Some Tasty Marinated Olives!

This crowd-pleasing appetizer is honestly one of the easiest things you can make. Only a few minutes of preparation is needed! The end result is so fresh and flavorful! Keep in mind: these olives require at least a day to marinate. And the more time the better! The longer you let your olives sit, the more flavorful they will be!

1. Combine Olives and Seasonings: In a medium sized bowl, combine the olives, oil, lemon, rosemary, garlic, thyme, crushed red pepper, black pepper, and lemon peel.
2. Add to Jar and Refrigerate: To finish up, put the olives in a jar and seal. Refrigerate for 1-2 days before serving. Your olives will last for 1-2 weeks.

What Should I Serve Marinated Olives With?

These juicy, flavorful olives will pair well with just about anything, but I particularly like serving them alongside other Greek dishes! Serve them up with chicken, meatballs, salads, and more! Marinated olives are also a great addition to other finger foods like hummus, fruit, and cheese.

Dinner

Easy Greek Lemon Chicken

Dressings, Sauces, and Dips

The BEST Hummus I Have Ever Had!

Dinner

Greek Meatballs (Keftedes)

Salads

Greek Salad with the BEST Dressing

Storing Leftover Olives

Marinated olives are the perfect thing to make in advance or give as a gift! Because of their longer shelf life, they’re a snack that can be enjoyed again and again! Also, since the seasonings infuse the longer they sit, your olives will taste even better as time goes by!

• In the Refrigerator: Your olives need to be kept in the fridge to keep from spoiling. In a properly sealed jar, they will last for up to 2 weeks.

Making the Best Marinated Olives

This recipe is as straightforward as it gets, but here are a few more tips and tricks to help you get the most delicious olives possible! It’s the kind of snack your friends and family will go crazy over.

• Rest Before Serving: Letting your marinated olives rest in the fridge is super important. This is definitely not the recipe to make same-day. The olive oil, herbs, and seasonings need time to seep into the olives and make them more flavorful!
• Adding Spice: When adding in your crushed red pepper, keep in mind that a little goes a long way. I would start small and add more as needed. The longer your olives marinate in the pepper, the spicier they will be.
• Oil is Solidifying: Sometimes, when you let your olives rest in the fridge, the oil mixture will harden. This is completely normal! If you take your jar out and let it sit at room temperature, it will go back to its liquid form.
• Adding Wine or Liqueur: You can add a splash of your favorite wine or liqueur to your mixture for a little added flavor. Some additions I’ve seen are Chardonnay and Pastis.
• Leftover Marinade: So, you’ve eaten all of your olives. Don’t throw away the olive oil mixture! It’s filled with so much incredible flavor! You can use leftover marinade as a tasty dipping oil for crostini or bruschetta.

More Tried and True Appetizers

Appetizers and finger food are the best part of any get-together. Here are some of my favorites! They always get eaten up wherever they go, and some people have told me they taste better than the actual meal! For game days, parties, or just the midnight munchies, these snacks won’t let you down.

Appetizers

Jalapeño Poppers Recipe with Bacon

Appetizers

Easy Chipped Beef Cheese Ball

Dressings, Sauces, and Dips

Creamy Chicken Alfredo Dip

Dinner

Air Fryer Stuffed Peppers

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Marinated Olives

Marinated olives is a fancy appetizer that comes together with little effort and inexpensive ingredients! Meaty, flavorful olives are layered with fresh herbs, spices, and olive oil for an experience your taste buds will absolutely love!

Course Appetizer

Cuisine Italian American

Keyword marinated olives

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 people

Calories 392kcal

Author Alyssa Rivers

Ingredients

• 3 cups olives I used Kalamata, black olives, green olives
• 1/2 cup olive oil
• juice of half a lemon
• 2 Tablespoons rosemary sprigs
• 4 garlic cloves
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon pepper
• Peel from ½ lemon

Instructions

• In a medium-sized bowl combine the olives, oil, lemon, rosemary, garlic, thyme, crushed red pepper, black pepper, and lemon peel.
• Put the olives in a jar and seal. Refrigerate for 1-2 days before serving. Lasts for 1-2 weeks.

Nutrition

Calories: 392kcal | Carbohydrates: 5g | Protein: 1g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Sodium: 1581mg | Potassium: 63mg | Fiber: 4g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

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