Low Sugar Marinated Olives with Citrus and Herbs
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. A trio of plump, buttery olives gets warmed low and slow in extra-virgin olive oil with smashed garlic, fresh rosemary and thyme, and bright strips of orange and lemon zest — the result is a deeply aromatic, flavor-packed bowl that tastes like something from a Mediterranean wine bar. The gentle heat coaxes every element into the oil, so by the time you serve them, the whole mixture is infused and irresistible. For anyone keeping a close eye on added sugars, this recipe is a natural fit — every ingredient here is whole and savory, with zero sweeteners needed to make it shine. Store-bought marinated olives can be a sneaky source of added sugar in their brines or marinades, so making your own puts you fully in control. Serve them warm straight from the pan or let them sit at room temperature and deepen even further — either way, they disappear fast.
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Learn more →Ingredients
6 servings
- 2 cups mixed olives, drained (such as castelvetrano, kalamata, and cerignola)
- ½ cup extra-virgin olive oil
- 3 cloves garlic, lightly smashed and peeled
- 3 wide strips orange zest (removed with a vegetable peeler)
- 2 wide strips lemon zest (removed with a vegetable peeler)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- ½ tsp red pepper flakes
- ¼ tsp fennel seeds (optional)
Instructions
- 1
Combine the olive oil, garlic, orange zest, lemon zest, rosemary, thyme, red pepper flakes, and fennel seeds (if using) in a small saucepan over medium-low heat. Warm until the oil begins to sizzle gently around the garlic and the herbs are fragrant, about 4–5 minutes. Do not let the garlic brown.
- 2
Add the drained olives to the saucepan and stir to coat. Continue to warm over medium-low heat, stirring occasionally, until the olives are heated through and the oil is deeply fragrant, about 4–5 minutes.
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