Celery Free 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 makes guests think you put in far more effort than you actually did. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, meaty, and bold flavors to the bowl, while a slow warm in olive oil with garlic, orange zest, lemon zest, rosemary, and thyme coaxes out something genuinely special. The technique is simple — you're essentially blooming aromatics in oil — but the result is a deeply fragrant, glossy dish that tastes like it came from a Mediterranean wine bar. A pinch of red pepper flakes adds just enough heat to keep things interesting, and the optional fennel seeds layer in a subtle anise note that plays beautifully with the citrus. Celery is nowhere near this recipe, which makes it a completely stress-free choice for anyone navigating that particular sensitivity — no hidden stalks, no mirepoix bases, no surprises. Let the olives rest in the infused oil for the full 30 minutes before serving and you'll be rewarded with every drop of flavor the recipe promises. Set them out warm with some crusty bread and watch them disappear.
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!