Pescatarian Herb-Marinated Olives
These warm, herb-infused olives are the kind of appetizer that disappears from the table before anyone even realizes they've been snacking. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, briny, and meaty flavors that play beautifully against the fragrant rosemary, thyme, and oregano warmed gently in good extra-virgin olive oil. The trick is blooming the garlic and herbs in the oil first — that four-to-five minute step over medium-low heat coaxes out deep, savory aromatics that coat every olive. A hit of lemon zest and red pepper flakes keeps things bright and just a little feisty. Letting the olives rest in the infused oil for at least thirty minutes is where the real magic happens, as the flavors meld into something that tastes far more complex than the effort involved. This is a naturally plant-forward dish that fits seamlessly into a pescatarian spread alongside seafood boards, crusty bread, or a glass of something cold. Make a jar ahead of time and you'll have an effortless, impressive snack ready to go whenever guests arrive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 cups mixed olives (such as castelvetrano, kalamata, and cerignola), drained
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tsp fresh oregano leaves
- 1 tsp lemon zest (from about ½ lemon)
- ½ tsp red pepper flakes
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Combine the olive oil, garlic, rosemary sprigs, thyme sprigs, oregano, red pepper flakes, and black pepper in a small saucepan over medium-low heat. Warm until the garlic is fragrant and just beginning to turn golden at the edges, about 4–5 minutes. Watch closely — the garlic can brown quickly at this stage.
- 2
Add the drained olives and lemon zest to the saucepan. Stir to coat and continue warming over medium-low heat until the olives are heated through and the oil is bubbling gently around them, about 3–4 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!