Oats Free Marinated Olives with Citrus and Herbs
Briny, citrus-kissed, and fragrant with fresh herbs, these marinated olives are the kind of appetizer that makes a simple gathering feel instantly elevated. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, meaty, and bold flavors to the bowl, while warm olive oil infused with orange zest, lemon zest, rosemary, and thyme ties everything together beautifully. The technique is straightforward — just gently warming the aromatics in oil until fragrant, then letting the olives soak it all in — but the result tastes like something you'd find at a Mediterranean wine bar. Naturally free from grains of any kind, this dish is a stress-free crowd-pleaser that doesn't require any label-checking or ingredient swaps. A pinch of red pepper flakes adds just enough heat to keep things interesting, and the optional fennel seeds bring a subtle anise note that pairs wonderfully with the citrus. Letting the olives rest in the infused oil is the real secret — that 30-minute window transforms good olives into something genuinely special. Serve them warm with toothpicks and good company, and watch them disappear.
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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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