Shellfish 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 put in far more effort than you actually did. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, meaty, and bold flavors to the bowl, while a quick warm bath in olive oil with garlic, orange zest, lemon zest, rosemary, and thyme coaxes everything into something truly special. The gentle heat blooms the red pepper flakes and optional fennel seeds just enough to give the oil a subtle, aromatic kick without overwhelming the olives themselves. Letting everything rest for at least 30 minutes off the heat is the real secret — that's when the citrus and herbs fully perfume the oil and the olives soak up all that goodness. Serve them warm or at room temperature straight from the pan, herb sprigs and zest strips still tucked in for a rustic, beautiful presentation. This is a naturally safe pick for anyone avoiding shellfish, since every ingredient here is straightforwardly plant-based with zero risk of cross-contact from seafood. Set it out with some crusty bread and a glass of wine, and it will disappear faster than you expect.
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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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