Eggless Marinated Olives with Citrus and Herbs
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes guests think you put in far more effort than you actually did. A mix of Castelvetrano, Kalamata, and Cerignola olives gets gently warmed in extra-virgin olive oil with smashed garlic, citrus zest, fresh rosemary, thyme, and a pinch of red pepper flakes — the result is a deeply aromatic, flavor-layered bowl that tastes like something from a Mediterranean wine bar. The technique is simple: you're essentially blooming all those aromatics in warm oil so every olive soaks up that citrusy, herby goodness before it even hits the table. Naturally free of eggs in every sense — no hidden binders, no tricky store-bought marinades to decode — this is one of those recipes where the ingredient list is completely transparent and reassuringly short. Letting the olives rest in the infused oil for at least 30 minutes is the move that takes them from good to genuinely memorable, so don't skip that step. Serve them warm or at room temperature alongside crusty bread, a cheese board, or just straight from the bowl with a toothpick — no judgment here.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!