Paleo 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 disappears fast no matter who's at the table. A warm bath of extra-virgin olive oil infused with smashed garlic, orange and lemon zest, rosemary, thyme, and a pinch of red pepper flakes transforms a simple bowl of mixed olives into something that tastes genuinely special. The gentle heat coaxes every aromatic into the oil without burning anything, so the result is deeply fragrant and layered rather than sharp or one-note. This is naturally a great fit for whole-food eating since every single ingredient is clean, unprocessed, and exactly what it says it is — no fillers, no hidden additives, no label-reading required. Letting the olives rest in the infused oil is the move that ties everything together, so don't rush that step. Serve them warm straight from the pan or at room temperature alongside other fresh bites, and leave the herb sprigs and citrus strips in the bowl for a presentation that looks far more effortful than it actually was.
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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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