Lupin 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 Castelvetrano, Kalamata, and Cerignola olives gets warmed low and slow in extra-virgin olive oil with smashed garlic, orange and lemon zest, rosemary, thyme, and a pinch of red pepper flakes — the result is a deeply aromatic, flavor-packed bowl that tastes like something from a Mediterranean market. The gentle heat coaxes everything together without browning the garlic, keeping the oil silky and the flavors bright rather than bitter. Letting the olives rest in that infused oil for at least 30 minutes is the real secret — the citrus and herbs sink right in and transform a simple snack into something genuinely special. For anyone navigating lupin sensitivities, this recipe is naturally a safe bet: every ingredient is straightforward and easy to verify, with no flour blends, coatings, or processed seasonings where lupin can quietly hide. Serve them warm or at room temperature straight from the pan, herb sprigs and zest strips still floating in the oil for a presentation that looks as good as it tastes. Whether you set them out before dinner or bring them to a gathering, 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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