Turkey Free Marinated Olives with Citrus and Herbs
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. A trio of plump, buttery olives gets warmed low and slow in extra-virgin olive oil with smashed garlic, bright citrus zest, and fresh rosemary and thyme until every ingredient melds into something genuinely special. The gentle heat coaxes the oils out of the herbs and zest without scorching anything — just a slow, aromatic bloom that transforms a simple bowl of olives into a showstopper. A pinch of red pepper flakes adds just enough warmth to keep things interesting, and the optional fennel seeds bring a subtle anise note that pairs beautifully with the citrus. This recipe is naturally free of any poultry products, relying entirely on pantry staples and fresh produce, so there's zero guesswork about what's in the bowl. Let them rest in that infused oil for at least thirty minutes and the flavors deepen even further — though honestly, the hardest part is waiting. Set them out with crusty bread or alongside a cheese board and watch them disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!