Barley Free Marinated Olives with Citrus and Herbs
Briny, fragrant, and impossibly easy to pull together, these citrus-and-herb marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors — buttery, meaty, and rich — all soaking up a gently warmed bath of extra-virgin olive oil, smashed garlic, orange and lemon zest, rosemary, and thyme. The trick is warming everything low and slow so the oil becomes deeply infused without the garlic ever browning, then letting the olives rest and drink it all in before serving. That resting time is where the magic really happens, and the result is something that tastes like it came from a good Mediterranean deli. Store-bought marinated olives often sneak in malt vinegar or grain-based additives that can be a concern, so making your own with these straightforward pantry ingredients puts you fully in control. Serve them warm or at room temperature alongside crusty bread or a cheese board, and don't skip pouring every last drop of that infused oil into the serving bowl — it's arguably the best part.
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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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