Gelatin 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 textures and flavors — buttery, meaty, and rich — all soaking up a warm infused oil loaded with garlic, orange and lemon zest, rosemary, thyme, and a kick of red pepper flakes. The technique is simple: gently heat everything together so the oil blooms with fragrance, then let the olives rest and drink it all in. That resting period is where the magic happens, turning a handful of pantry staples into something that tastes deeply layered and intentional. Since every ingredient here is straightforwardly plant-based and whole, there's nothing hidden to second-guess — no thickeners, no stabilizers, just real food doing its thing. Serve them warm straight from the pan or at room temperature alongside crusty bread, and don't skip pouring that gorgeous infused oil right into the bowl for presentation.
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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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