Carrageenan Free Marinated Olives with Citrus and Herbs
Warm, fragrant, and impossibly easy to pull together, these citrus-and-herb marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. A trio of plump, buttery olives — Castelvetrano, Kalamata, and Cerignola — gets gently warmed in extra-virgin olive oil alongside smashed garlic, bright strips of orange and lemon zest, fresh rosemary, and thyme until everything turns deeply aromatic and glossy. The slow, low heat is the real trick here: it coaxes the flavors together without scorching the garlic, leaving the oil silky and infused rather than sharp or bitter. Many jarred and store-bought olive products sneak in additives and stabilizers that can be hard to spot on a label, so making your own from scratch puts you fully in control of every ingredient. After a 30-minute rest off the heat, the olives soak up all that citrusy, herby goodness and become something genuinely special. Serve them warm or at room temperature with crusty bread to soak up the infused oil — not a drop should go to waste.
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!