Black Pepper 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 put in far more effort than you actually did. A mix of plump Castelvetrano, Kalamata, and Cerignola olives gets warmed low and slow in extra-virgin olive oil with smashed garlic, fresh rosemary, 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. For anyone avoiding black pepper, this recipe is a natural fit: the gentle heat here comes entirely from red pepper flakes, which you control, and every other ingredient is clean and straightforward. Warming the olives in the infused oil rather than just tossing them cold is the move that makes all the difference, coaxing the citrus and herbs into every bite. Letting everything rest for at least 30 minutes before serving gives the flavors time to meld into something truly special. Serve them warm or at room temperature alongside crusty bread, a cheese board, or just a glass of something cold — they disappear fast either way.
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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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