Sesame Free Marinated Olives with Citrus and Herbs
Briny, fragrant, and impossibly easy to pull together, this citrus-and-herb olive situation is the kind of appetizer that makes guests think you've been cooking all day. A mix of Castelvetrano, Kalamata, and Cerignola olives gets gently warmed in extra-virgin olive oil with smashed garlic, fresh rosemary, thyme, and bright strips of orange and lemon zest — the result is a deeply aromatic, glossy bowl of something truly special. The slow warm on the stovetop is the secret here: it coaxes all those flavors into the oil without scorching the garlic, so every olive is perfectly infused by the time it hits the table. Store-bought marinated olives often come with ingredient lists that raise eyebrows, but this version gives you complete control over what goes in. There's no hidden anything — just clean, whole ingredients you can see and smell. Serve it warm straight from the pan or let it sit at room temperature and watch it disappear before the main course even arrives.
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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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