Citric Acid Free Marinated Olives with Citrus and Herbs
Warm, herb-scented, and deeply aromatic, these marinated olives are the kind of appetizer that makes a simple gathering feel instantly elevated. The trick is gently heating the olive oil with garlic, citrus zest, rosemary, thyme, and a pinch of red pepper flakes so every flavor blooms before the olives even hit the pan. Using strips of orange and lemon zest rather than any bottled juice or citric acid powder means you get all that bright, fragrant citrus character without any of the additives that can be a problem for people avoiding citric acid. Store-bought marinated olives are notoriously tricky territory, often preserved with citric acid or other undisclosed acids, so making your own at home puts you fully in control. After a short rest in the infused oil, the olives soak up every layer of flavor and become something genuinely special. Serve them warm straight from the pan or let them cool to room temperature — either way, they disappear fast.
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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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