Cinnamon 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 a simple gathering feel genuinely special. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors — buttery, meaty, and rich — all soaking up a warm bath of extra-virgin olive oil infused with orange and lemon zest, rosemary, thyme, garlic, and a pinch of red pepper flakes. The technique is low and slow on the stovetop, coaxing every bit of flavor out of those aromatics without burning the garlic or losing the brightness of the citrus. Store-bought marinated olives often come loaded with unexpected spice blends, so making your own gives you full control over exactly what goes in — and nothing that shouldn't. After a 30-minute rest in the infused oil, the flavors meld into something that tastes far more complex than the effort involved. Serve them warm or at room temperature straight from the pan, herb sprigs and zest strips still tucked in for a look that's effortlessly beautiful on any table.

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