Coconut 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 spent far more effort than you actually did. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors — buttery, meaty, and rich — all soaking up a warm infusion of orange and lemon zest, rosemary, thyme, garlic, and a gentle kick of red pepper flakes. The technique is simple: you're just coaxing those aromatics into good olive oil over low heat, then letting the olives bathe in it until everything smells incredible. That 30-minute resting period off the heat is where the real magic happens, as the citrus and herbs fully perfume the oil and the olives absorb every bit of it. Store-bought marinated olives often sneak in unexpected oils or flavorings, so making your own means you know exactly what's in the bowl. Serve them warm or at room temperature alongside crusty bread, a cheese board, or honestly just on their own — they disappear fast either way.
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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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