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How to marinate your meat Greek style for the summer!

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blopez34

Active member
You're lucky! Greek style marinade is the same for pretty much all types of meat and seafood! The marinade are super easy to make and can be used for many dishes, which is why you can even make it ahead of time and put it in a mason jar in the fridge to keep fresh. For chicken, beef and pork, I recommend marinating meat the night before you plan on cooking it. Fish can be marinated just a few hours prior to cooking. Here is a recipe for a marinade which can be multiplied depending on how much you need!

-1 cup Greek extra virgin olive oil
-2 teaspoons salt, pepper and oregano each
-the juice of 1 lemon
-2 garlic cloves chopped
-3 sprigs of parsley (optional)
 
This looks amazing, I have a lot of fresh parsley right now actually. I never thought to use it to marinate meat!
 
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Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
  • 2 cups mixed Greek olives (such as Kalamata, green, or black)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
  1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.
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