Dairy 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 buttery, meaty, and tangy flavors to the bowl, while a warm bath of extra-virgin olive oil infused with orange and lemon zest, rosemary, thyme, garlic, and a pinch of red pepper flakes ties everything together beautifully. The technique is simple — you're just gently warming the oil until it blooms with fragrance, then letting the olives soak it all in. That resting period off the heat is where the real magic happens, as the citrus and herbs fully perfume every olive in the bowl. This recipe is naturally free of any dairy by design, with no substitutions or swaps needed — just good olive oil and fresh aromatics doing all the work. Serve them warm straight from the pan or let them come to room temperature on a spread alongside crusty bread and roasted nuts. Either way, the infused oil left in the bowl is practically worth the recipe on its own.
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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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