Macadamia 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 bowl 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 garlic, orange zest, lemon zest, rosemary, and thyme ties everything together in the most aromatic way. The technique is simple — you're essentially blooming all those gorgeous aromatics in oil over gentle heat, which coaxes out every bit of flavor without scorching anything. A pinch of red pepper flakes adds just enough warmth to keep things interesting. The 30-minute rest off the heat is where the real magic happens, letting the olives soak up all that infused oil until every bite is deeply savory and bright. Serve them warm or at room temperature alongside crusty bread, and watch them become the star of any spread.
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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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