Beef Free Marinated Olives with Citrus and Herbs
These olives are the kind of appetizer that makes guests think you spent hours in the kitchen when really the stove did most of the work. A mix of plump Castelvetrano, Kalamata, and Cerignola olives gets warmed low and slow in extra-virgin olive oil with smashed garlic, bright strips of orange and lemon zest, fresh rosemary, and thyme until everything turns impossibly fragrant and glossy. The gentle heat coaxes the citrus oils and herbs into the fat, creating an infused marinade that clings to every olive and deepens as it rests. A pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the briny, fruity notes of the olives themselves. This is naturally plant-based and completely free of any meat or animal-derived fats, relying entirely on good olive oil and fresh aromatics for its richness. Serve them warm straight from the pan or let them sit at room temperature so the flavors have time to fully meld — either way, keep a crusty piece of bread nearby to soak up that infused oil at the bottom of the bowl.
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, 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!