Cashew Free Marinated Olives with Citrus and Herbs
Briny, citrus-kissed, and fragrant with fresh herbs, these marinated olives are the kind of appetizer that disappears from the table before you even sit down. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, tangy, and meaty flavors, all warmed together in extra-virgin olive oil with garlic, orange zest, lemon zest, rosemary, and thyme. The technique is simple but transformative — gently heating the oil coaxes every aromatic into a deeply fragrant infusion that clings to each olive. A pinch of red pepper flakes adds just enough heat to keep things interesting, and optional fennel seeds layer in a subtle anise note that feels almost Mediterranean-restaurant-worthy. Because this recipe is built entirely on whole, straightforward ingredients, there's no need to scan labels or worry about hidden nut-based oils or cross-contamination from tree nuts. Let them rest in that gorgeous infused oil for at least 30 minutes and the flavors meld into something that tastes like it took far more effort than it did. Serve them warm or at room temperature alongside crusty bread, and watch them become the most requested thing you bring to any gathering.
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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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