Pregnancy Friendly Marinated Olives with Citrus and Herbs
Olives get a serious glow-up here, bathed in warm extra-virgin olive oil with smashed garlic, fresh rosemary, thyme, and bright strips of orange and lemon zest. The gentle heat coaxes every ingredient into something deeply aromatic and far more impressive than anything you'd find in a jar at the store. For anyone navigating pregnancy cravings, this kind of snack hits that salty, savory craving without relying on processed ingredients or anything that raises a red flag. The olives are simply warmed through — no high heat, no fuss — and then left to soak in that fragrant oil so the flavors have time to really settle in. A pinch of red pepper flakes adds just enough warmth without overwhelming, and the optional fennel seeds bring a subtle, almost sweet depth. Serve them warm or at room temperature alongside crusty bread, and watch them disappear before you've even sat down.
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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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