Eosinophilic Esophagitis Friendly 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 looks far more impressive than the effort involved. 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 satisfying. The whole process happens in a single small saucepan, which means minimal cleanup and maximum reward. For anyone navigating a restricted ingredient list, this recipe is naturally free of the common triggers that make snacking stressful — no wheat, no dairy, no eggs, no nuts, just clean, whole ingredients doing beautiful work together. The olives rest in the infused oil for at least thirty minutes, which is where the real magic happens as every layer of flavor melds together. Serve them warm straight from the pan or let them cool to room temperature, and don't skip leaving those herb sprigs and citrus strips in the bowl — they make the presentation look effortlessly elegant. Whether you're setting out a spread for guests or just treating yourself to something special, this is a recipe worth keeping on repeat.
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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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