Hazelnut Free Marinated Olives with Citrus and Herbs
Briny, citrus-kissed, and fragrant with fresh herbs, these marinated olives are the kind of appetizer that disappears from the table before you even sit down. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors, while warm olive oil infused with orange zest, lemon zest, rosemary, and thyme ties everything together into something that feels genuinely special. The technique is simple — you're essentially blooming aromatics in oil over gentle heat, which coaxes out every bit of flavor without any fuss. A pinch of red pepper flakes adds just enough warmth to keep things interesting. Store-bought marinated olives often come with mystery ingredients and seasonings you can't verify, so making your own means you know exactly what went into the bowl. Let them rest in that gorgeous infused oil for at least 30 minutes and the flavors deepen into something that tastes like it came from a Mediterranean deli counter. Serve them warm or at room temperature alongside crusty bread, and watch them vanish.
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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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