Anti Inflammatory Marinated Olives with Citrus and Herbs
Few things set a mood quite like a bowl of glossy, herb-scented olives sitting on the table before the meal even begins. This recipe leans hard into ingredients that are genuinely good for you — extra-virgin olive oil, fresh rosemary and thyme, garlic, and bright citrus zest — all of which are celebrated for their natural anti-inflammatory properties. The technique is simple but smart: gently warming everything together in a single saucepan coaxes the aromatics into the oil without scorching them, so the flavor that develops is mellow, complex, and deeply fragrant. A mix of meaty olives like Castelvetrano, Kalamata, and Cerignola gives you a range of textures and brininess that makes every bite a little different. The optional fennel seeds and red pepper flakes add just enough intrigue to keep things interesting. After a short rest off the heat, the infused oil becomes something you'll want to mop up with crusty bread. Serve them warm or at room temperature — 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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