Breastfeeding Friendly 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 looks like you spent hours when you really didn't. A gentle warm bath in extra-virgin olive oil coaxes the garlic, rosemary, thyme, and bright strips of orange and lemon zest into a deeply aromatic infusion that clings to every olive. The whole process happens on the stovetop at a low, relaxed heat — no high-temperature cooking, no complicated techniques, just patience and good ingredients doing their thing. For anyone navigating a nutrient-conscious season of eating, this recipe leans on wholesome, recognizable staples with nothing hidden or processed in the mix. Olives bring healthy fats to the table, and the fresh herbs and citrus zest add flavor without any need for additives or preservatives. Let them rest in that golden, herb-scented oil for at least thirty minutes and the payoff is remarkable — the flavors meld into something that tastes far more complex than the ingredient list suggests. Set them out warm or at room temperature and watch them disappear before anything else on the spread does.
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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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