Ginger 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 mix of plump Castelvetrano, Kalamata, and Cerignola olives gets warmed low and slow in extra-virgin olive oil with smashed garlic, bright strips of orange and lemon zest, fresh rosemary, and thyme until everything turns deeply aromatic and glossy. The gentle heat coaxes the flavors together without any fuss — just keep an eye on the garlic so it stays golden and sweet rather than bitter. A pinch of red pepper flakes adds just enough warmth to keep things interesting, and optional fennel seeds bring a subtle, anise-like depth if you're feeling adventurous. After a 30-minute rest in that infused oil, the olives are transformed — rich, citrusy, and layered in a way that store-bought versions simply can't match. Serve them warm or at room temperature straight from the pan, herb sprigs and zest strips still tucked in for a look that's effortlessly beautiful on any table.
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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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