Gluten Free Marinated Olives with Citrus and Herbs
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes a spread look effortlessly impressive. A mix of Castelvetrano, Kalamata, and Cerignola olives gets gently warmed in extra-virgin olive oil with smashed garlic, fresh rosemary, thyme, and bright strips of both orange and lemon zest — the result is a deeply aromatic infused oil that clings to every olive. A pinch of red pepper flakes adds just enough heat to keep things interesting, while optional fennel seeds bring a subtle anise note that pairs beautifully with the citrus. The whole thing comes together in one small saucepan, and that 30-minute rest off the heat is where the real magic happens as the flavors meld into something far greater than the sum of their parts. Because every ingredient here is naturally free of gluten — no soy sauce, no malt vinegar, no hidden grain-based additives — there's nothing to swap or second-guess. Serve them warm straight from the pan or let them cool to room temperature alongside crusty bread alternatives, cheese, or charcuterie. They also keep beautifully, making them a smart make-ahead option for entertaining.
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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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