Pecan 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 spent far more effort than you actually did. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, tangy, and meaty flavors, all warmed together in extra-virgin olive oil with smashed garlic, fresh rosemary, thyme, and bright strips of orange and lemon zest. Gently heating everything in a small saucepan coaxes the aromatics into the oil, creating a deeply fragrant infusion that clings to every olive. A pinch of red pepper flakes adds just enough heat to keep things interesting, while optional fennel seeds lend a subtle anise note that pairs beautifully with the citrus. The key is patience — letting the olives rest in that infused oil for at least 30 minutes allows the flavors to fully meld before serving. Store-bought marinated olives often come with mystery ingredients and additives, so making your own means you know exactly what's in the bowl. Serve them warm or at room temperature straight from the pan, herb sprigs and zest strips still tucked in for a presentation that looks effortlessly elegant.
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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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