Emulsifier 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 put in far more effort than you actually did. A gentle warm bath in extra-virgin olive oil coaxes the flavors of fresh rosemary, thyme, orange zest, and lemon zest into something deeply aromatic and cohesive. The garlic softens just enough to mellow its bite without browning, and a pinch of red pepper flakes gives the whole thing a quiet, pleasant heat. Jarred and packaged olives often contain additives and emulsifiers to extend shelf life or stabilize the brine, so making your own infused batch at home puts you fully in control of every ingredient. Nothing here is processed or synthetic — just whole, recognizable pantry staples doing exactly what they do best. After a 30-minute rest in the infused oil, the flavors meld into something that tastes like it came from a Mediterranean deli counter. Serve them warm or at room temperature alongside crusty bread, and watch them disappear.
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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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