Low Iodine 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 looks far more impressive than the effort involved. A gentle warm bath in extra-virgin olive oil coaxes the garlic, rosemary, thyme, and bright strips of orange and lemon zest into a deeply aromatic infusion that clings to every olive. The red pepper flakes add just enough heat to keep things interesting, and the optional fennel seeds bring a subtle anise note that makes the whole bowl feel almost Mediterranean-restaurant worthy. For anyone navigating a low-iodine approach, this recipe is a natural fit — it relies entirely on fresh produce, herbs, and quality olive oil with no seafood, dairy, or iodized salt in sight. Olives themselves are a great snack and entertaining staple that often get overlooked on restricted eating plans, so having a showstopper preparation like this in your back pocket is genuinely useful. The 30-minute resting period off the heat is where the real magic happens, letting all those flavors meld into something that tastes like it marinated overnight. Serve them warm straight from the pan or let them come to room temperature — either way, they disappear fast.
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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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