Nitrate & Nitrite 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 gentle warm bath in extra-virgin olive oil coaxes the flavors of fresh rosemary, thyme, orange zest, and lemon zest into something that tastes like it came straight from a Mediterranean market stall. The garlic is kept just below browning, which means the oil stays mellow and sweet rather than sharp — a small detail that makes a big difference in the final result. For anyone navigating preserved and cured foods carefully, this recipe is a genuinely clean option: every ingredient is whole, fresh, or naturally preserved, with no cured meats or processed additives anywhere in sight. Packaged marinated olives at the store can be a surprisingly murky category, often including preservatives or brines with undisclosed additives, so making your own gives you full visibility into what's in the bowl. The 30-minute resting time is non-negotiable — that's when the oil turns deeply aromatic and the olives soak up all that citrusy, herby goodness. Serve them warm with crusty bread or set them out at room temperature as a stunning, fuss-free starter.
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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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