Mustard 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 plump varieties like Castelvetrano, Kalamata, and Cerignola gives you a range of textures and flavors, all brought together in a warmly infused olive oil with orange and lemon zest, rosemary, thyme, garlic, and a gentle kick of red pepper flakes. The technique is simple — you're essentially blooming aromatics in oil over low heat, then letting the olives soak up all that goodness as they rest. That resting time is where the magic happens, so don't rush it. Store-bought marinated olives often sneak in unexpected condiments or spice blends that can be a problem for anyone avoiding mustard, but here every single ingredient is visible and intentional. Serve them warm straight from the pan or at room temperature alongside crusty bread, and don't skip drizzling that deeply fragrant infused oil over everything in the bowl.
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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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