Candida Diet Friendly Marinated Olives with Citrus and Herbs
Olives are one of those rare snacks that feel indulgent without working against a low-sugar, anti-fungal eating plan, and this preparation takes them somewhere truly special. A slow warm bath in extra-virgin olive oil with smashed garlic, fresh rosemary, thyme, and bright strips of orange and lemon zest transforms a simple bowl of mixed olives into something you'd expect to find at a nice wine bar. The gentle heat coaxes every aromatic into the oil without scorching the garlic, so the finished dish is mellow, fragrant, and deeply savory rather than sharp or bitter. Red pepper flakes add just enough heat to keep things interesting, and the optional fennel seeds bring a subtle anise note that pairs beautifully with the citrus. Because every ingredient here is whole, unprocessed, and free of added sugars or vinegars that can sneak into store-bought marinated olives, this is a genuinely safe and satisfying option when you're being careful about what goes on the plate. Serve them warm straight from the pan or let them sit and deepen at room temperature — either way, they disappear fast.
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)
Ingredient noteThis recipe uses the outer peel of the orange for its aroma, not the fruit or its juice, so it adds virtually no sugar. That is very likely fine on a candida diet. If you prefer to always avoid orange, please tap it and change its rating to Red.
- 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!