Brazil Nut Free Marinated Olives with Citrus and Herbs
Few things set the tone for a gathering quite like a bowl of glossy, herb-scented olives sitting on the table. This recipe layers Castelvetrano, Kalamata, and Cerignola olives in a warm bath of extra-virgin olive oil infused with orange and lemon zest, fresh rosemary and thyme, smashed garlic, and a pinch of red pepper flakes — the result is deeply aromatic and just a little bit addictive. The technique is simple: you gently warm everything together on the stovetop so the citrus and herbs bloom into the oil without any scorching or fuss. That 30-minute rest off the heat is where the real magic happens, letting every olive soak up those bright, savory flavors before you even take a bite. Because the ingredient list is entirely whole foods — fresh herbs, citrus peel, quality olives — there's no need to scrutinize labels for hidden allergens or worry about cross-contact from packaged snacks. Serve them warm or at room temperature alongside crusty bread, cheese, or charcuterie, and watch them disappear faster than you expected.
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!