Fish Free Marinated Olives with Citrus and Herbs
These olives are the kind of appetizer that disappears before anyone even sits down. A trio of plump, meaty varieties gets warmed low and slow in fragrant olive oil alongside smashed garlic, bright citrus zest, and fresh rosemary and thyme — the result is something that tastes like it came from a Mediterranean bistro but came together in your own kitchen. The gentle heat coaxes every bit of flavor out of those herbs and zest strips, and that 30-minute rest lets the oil turn into something almost magical. Serving it with the zest and herb sprigs still nestled in the bowl makes the whole thing look effortlessly beautiful. Since every ingredient here is straightforwardly plant-based and pantry-friendly, there's zero guesswork about hidden seafood-derived additives — no anchovy paste, no Worcestershire, nothing to second-guess. Scoop them up with crusty bread, pile them onto a cheese board, or just set the bowl out and watch it become the star of the spread.
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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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