Legume 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 a simple gathering feel genuinely special. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, meaty, and bold flavors to the bowl, and warming them gently in olive oil with garlic, orange zest, lemon zest, rosemary, and thyme coaxes out an aroma that fills the kitchen fast. The technique is low and slow — just a quiet sizzle in the pan — so the garlic softens without browning and the citrus oils bloom beautifully into the fat. That 30-minute rest off the heat is where the real magic happens, letting every flavor meld into a deeply savory, slightly floral infused oil that you'll want to mop up with crusty bread. For anyone navigating a legume-free lifestyle, this recipe is naturally in the clear — every ingredient here is straightforwardly whole and plant-forward without a bean, lentil, or pea in sight. Serve them warm or at room temperature straight from the pan, herb sprigs and zest strips still draped across the top for a look that's effortlessly elegant.
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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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