Mediterranean Diet Friendly Marinated Olives with Citrus and Herbs

Total time50 min

Prep time10 min

Cook time10 min

Mediterranean Diet Friendly Marinated Olives with Citrus and Herbs

Few things set a table quite like a bowl of glossy, herb-scented olives that smell like the Mediterranean coast the moment they hit the pan. This recipe layers Castelvetrano, Kalamata, and Cerignola olives in a warm bath of extra-virgin olive oil infused with orange and lemon zest, fresh rosemary and thyme, garlic, and a pinch of red pepper flakes — the kind of combination that makes a simple appetizer feel genuinely special. Gently warming everything together over medium-low heat coaxes the citrus oils and herbs into the olive oil without scorching the garlic, so the flavors stay bright and aromatic rather than bitter. That 30-minute rest off the heat is where the real magic happens, giving the olives time to soak up every layer of the infused oil before they hit the table. The result is a dish that's naturally rich in heart-healthy fats and plant-forward ingredients — exactly the kind of effortless, whole-food snack this style of eating is built around. Serve them warm alongside crusty bread, a cheese board, or just straight from the bowl with a glass of wine, and watch them disappear.

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Ingredients

6 servings

2 cups mixed olives, drained (such as castelvetrano, kalamata, and cerignola)
Kvuzat Yavne Mixed Olives, 19 oz Sprouts Farmers Market Organic Pitted Mixed Olives
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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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