Chicken 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, meaty, and bold flavors, while warm olive oil infused with orange zest, lemon zest, rosemary, and thyme ties everything together beautifully. The technique is simple — just a gentle warm on the stovetop to coax all that aromatic goodness into the oil — but the result tastes like something you'd order at a wine bar. A pinch of red pepper flakes adds just enough heat to keep things interesting, and optional fennel seeds give a subtle anise note that pairs wonderfully with the citrus. Letting the olives rest in the infused oil is the real secret here; that 30-minute soak is where the magic happens. Serve them warm or at room temperature alongside crusty bread, a cheese board, or really anything that deserves a little Mediterranean flair.
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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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