Mushroom Free Marinated Olives with Citrus and Herbs
Briny, bright, and deeply aromatic, these marinated olives are the kind of effortless appetizer that makes any gathering feel instantly more sophisticated. A trio of plump, buttery olive varieties gets warmed low and slow in extra-virgin olive oil with smashed garlic, fresh rosemary, thyme, and curling strips of orange and lemon zest — the result is an infused oil so fragrant you'll want to mop it up with crusty bread. The gentle heat coaxes everything together without browning the garlic, keeping the flavors clean and balanced rather than sharp or bitter. A pinch of red pepper flakes adds just enough warmth to keep things interesting, while optional fennel seeds lend a subtle anise note that plays beautifully off the citrus. Packaged olive mixes can sometimes hide unexpected add-ins, so making your own marinade from scratch means you know exactly what's in the bowl — no surprises, just good ingredients. After a 30-minute rest in that gorgeous infused oil, the olives are ready to serve warm or at room temperature, herb sprigs and zest strips still draped across the top for a presentation that looks far more impressive than the effort required.
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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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